Hometown Recipes for the Holidays/2007

Banana Nut Cake with Banana Nut Frosting
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
16


INGREDIENTS:
CAKE: 2-1/4 cups granulated sugar 3/4 cup vegetable shortening 1-1/2 cups mashed bananas
3 eggs 1-1/2 teaspoons vanilla extract 3 cups all-purpose flour
1 teaspoon salt 1-1/2 teaspoons baking powder 1-1/4 teaspoons baking soda
1 cup buttermilk 1-1/2 cups chopped pecans FROSTING: 2 mashed bananas
3 tablespoons butter, softened 2 cups confectioners' sugar 1-1/2 cups chopped pecans



1 Preheat the oven to 350 F. Spray three 9-inch cake pans with nonstick cooking spray.
2 To prepare the cake, cream the granulated sugar and shortening in a bowl using a mixer. Add the mashed bananas, eggs, and vanilla; mix well.
3 Combine the flour, salt, baking powder, and baking soda in a separate bowl; mix well. Add to the banana mixture alternately with the buttermilk. Beat for 3 minutes with a mixer at medium speed. Stir in the pecans. Pour into the prepared pans. Bake for 30 minutes.
4 To prepare the frosting, beat the mashed bananas, butter, and confectioners' sugar in a bowl. Add additional confectioners' sugar as needed to achieve a spreading consistency. Stir in the peacans.
5 Spread the frosting on top of one layer, top with another layer, frost the top of that layer, then top with the final layer. Frost the top and sides of the cake.

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