Try this Banana Nut Layer Cake recipe, or contribute your own.
Suggest a better descriptionIn a mixing bowl, cream shortening and sugar. Beat in egg and egg white. Add buttermilk and bananas; mix well. Combine flour, baking soda and salt; stir into the creamed mixture. Add vanilla and nuts. Pour into two greased and floured 9" round baking pans. Bake at 350 degrees for 35 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack. For filling, melt butter and brown sugar in a saucepan over medium heat. In a small bowl, combine flour and salt with a small amount of milk; stir until smooth. Add the remaining milk gradually. Add egg yolk and mix well; stir into saucepan. Cook and stir over medium heat until very thick, about 10 minutes. Add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners sugar. Chill. Store in the refrigerator. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Posted to Bakery-Shoppe Digest V1 #396 by angstrom@juno.com (Angela L Gilliland) on Nov 18, 1997
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1166 | ||
Calories from Fat: 278 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 45mg | 14 % | |
Sodium 213.2mg | 7 % | |
Potassium 330.6mg | 9 % | |
Total Carbohydrate 220.1g | 65 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 217.1g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1166
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