Blue Ribbon Banana Cake With Creamy Nut Filling Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Fold in banana and pecans., Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, cream butter until light and fluffy. Beat in the milk, vanilla, salt and enough confectioners' sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with additional pecans if desired.

Steps:

• In a large bowl, cream butter and sugar until fluffy. Add eggs, beat 2 minutes. Add bananas; beat 2 minutes longer. Set aside. Sift together flour, baking soda and salt; add to creamed mixture alternately with buttermilk and vanilla. Beat well. Stir in pecans. , Pour into two lightly greased 9-in. round baking pans. Sprinkle with 1/2 cup coconut. Bake at 350° for 25-30 minutes. Remove cakes from the pan and cool, coconut side up, on wire racks., For filling, combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thickened. Stir in pecans and vanilla. Cool. Spread filling over the bottom (plain side) of one cake layer. Place remaining cake layer, coconut side up, on top of filling. , In a bowl, combine frosting ingredients; beat until smooth. Place a 3-in. circle in the center of the cake top. Frost sides and top edges of cake. Remove the circle to expose coconut.

Steps:

• Cream together sugar and shortening.
• Add eggs.
• Beat in mashed bananas.
• Sift dry ingredients; add to creamed mixture.
• Add buttermilk and vanilla.
• Stir in chopped nuts.
• Turn into 2 greased and floured 9 inch layer pans.
• Sprinkle 1/2 cup coconut on each layer.
• Bake in 375°F oven 25 to 30 minutes.
• Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly.
• Add nuts vanilla and salt. Cool and put between cake layers.

Steps:

• Cook flour and milk until forms a thick paste. Chill.
• Cream butter, sugar and salt. Add paste and beat until fluffy.
• Add vanilla, nuts and rind; stir inches.
• Blend in powdered sugar.

Steps:

• Cream butter and sugar until fluffy. Add eggs and beat 2 minutes. Add bananas and beat 2 additional minutes. Set aside. Sift together flour, baking soda and salt. Add to creamed mixture alternately with butter, milk and vanilla. Beat well. Stir in nuts. Turn into 2 lightly greased 9" round cake pans. Sprinkle batter with 1/2 of coconut. Bake at 350 degrees for 25 - 30 minutes. Remove cakes and cool coconut side up on wire racks. Filling - Combine sugar, flour, cream, salt and butter in a saucepan. Cook over medium heat until thick. Stir in nuts and vanilla. Cool. Spread filling on bottom (plain side of one cake layer) Place remaining cake layer with coconut up on top of filling. Frosting - Combine all ingredients and beat until smooth. Please a 3" circle on top center of cake and frost around. Remove after frosting to exposure coconut.

Steps:

• Beat eggs, add sugar, butter, bananas, buttermilk, baking soda, baking powder, vanilla, nuts, coconut and flour.
• Mix all together and bake in two 9 x 9 inch round pans at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
• Remove from oven.
• Let stand 10 minutes before removing from pans to wire racks.
• Cool.
• For Icing:.
• Mix together all ingredients and cook until thickened.
• Pour on cake while frosting is still warm.