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Family Tested & Approved
all purpose flour
orange juice, fresh
FOR THE FROSTING
coconut, flaked, toasted
Cream oil, butter and sugar together. Add mashed bananas. Stir in beaten eggs. Mix together in a separate bowl, sift flour, baking powder, baking soda and salt.
Start adding the flour to the banana mixture and alternate with the buttermilk, ending with the flour.
Mix well but do not over mix. Add orange juice, vanilla and pecans at the end and stir into batter.
Grease 3-9 inch cake pans. Divide and pour the batter into the pans and bake in a preheated 350 oven for 35 minutes. Cool in pans for 10 minutes before removing.
For frosting, combine mashed bananas and lemon juice the cream with the softened butter.
Gradually add in powdered sugar and ilk until well combined. Stir in toasted coconut and pecans. This should yield 3 1/2 cups of frosting.
Frost the cake between each layer and on top, leaving the sides unfrosted.