Banana Nut Layer Cake

Banana Nut Layer Cake takes approximately 1 hour and 10 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 391 calories, 3g of protein, and 17g of fat per serving. This recipe serves 12. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires baking soda, buttermilk, salt, and butter. Not a lot of people really liked this dessert. 6 people have made this recipe and would make it again. With a spoonacular score of 9%, this dish is improvable. Users who liked this recipe also liked Banana Layer Cake, Banana Layer Cake, and Banana Layer Cake.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened. Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator. Yield: 10-12 servings. Originally published as Banana Nut Layer Cake in Taste of HomeOctober/November 1994, p67 Nutritional Facts 1 serving (1 piece) equals 436 calories, 17 g fat (5 g saturated fat), 49 mg cholesterol, 396 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white.

2. Add the buttermilk, bananas and vanilla.

3. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts.

4. Pour into two greased and floured 9-in. round baking pans.

5. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

6. For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk.

7. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened.

8. Remove from the heat; add vanilla and nuts. Cool.

9. Spread between cake layers. Dust with confectioners' sugar. Chill. Store in refrigerator.

Nutrition Information:

covered percent of daily need