BANANA PECAN CAKE

Banana Pecan Cake image

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 25

3/4 cup shortening
1-1/2 cups sugar
2 large eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1/4 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts. , Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top. , For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting.

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