Banana Layer Cake

By carvalhohm2

Ingredients

• 3/4 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup mashed bananas
• 2 cups sifted flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans
• 1/2 cup flaked coconut
• Creamy nut filling;
• 1/2 cup sugar
• 2 tablespoons all purpose flour
• 1/2 cup half and half
• 2 tablespoons butter
• 1/2 c chopped pecans
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Details

Adapted from lyris.quiltropolis.com

Preparation

Step 1

Preheat oven to 375 f. Grease and flour 2 (9 in) round cake pans. You can make it in a sheet pan, and just cut the sheet in half to make it a large layer cake.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla: beat 2 minutes with an electric mixer at medium speed. Add bananas; beat 2 minutes. Sift flour, baking soda, baking powder and salt into a medium bowl. Add dry ingredients alternately with buttermilk to creamed mixture, beating after each addition until well blended. Stir in pecans. Pour into prepared pans. Sprinkle 1/2 cup of coconut on each layer. Bake in preheated oven 25-30 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans; cool on wire rack.

Prepare nut filling. Place between layers.

Creamy nut filling:
In a heavy medium-size saucepan, combine sugar, flour, half and half, and butter. cook, stirring constantly, until thickened. Stir in pecans, salt and vanilla. Cool.