banana cream cake
Anything with banana's and buttermilk is good in my book..yum!
prep time
20 Min
cook time
45 Min
method
---
yield
15 serving(s)
Ingredients
- 2/3 cup crisco all-vegetable shortening
- 1 1/3 cups sugar
- 2 large eggs
- 1 1/2 cups mashed bananas, about 3 large
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup buttermilk
- ICING
- 1 - (8 oz.) package cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioner's sugar
- 2 teaspoons vanilla extract
How To Make banana cream cake
-
Step 1HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
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Step 2Combine shortening and sugar in large bowl, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla.
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Step 3Combine flour, baking soda and salt in separate bowl, whisk or stir to blend. Blend about 1/3 of the flour mixture into the creamed mixture on medium low speed. Blend in about half of the buttermilk. Repeat with flour mixture and buttermilk, ending with remaining flour mixture. Stir in pecans. Pour into prepared pan
-
Step 4Bake 40 to 45 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool. Spread frosting over top of cake.
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Step 5FROSTING: BEAT cream cheese and butter together in large mixing bowl. Gradually add powdered sugar, stir until smooth. Add vanilla, blend thoroughly. Spread over cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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