Banana-Nut Cake Recipe
Ingredients
3/4 cup shortening
21/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1 1/4 cups mashed fully ripe bananas % cup buttermilk
2 eggs
1/4 cup chopped California walnuts
Directions
Stir shortening to soften.
Sift in dry ingredients.
Add bananas and half the buttermilk; mix until all flour is dampened.
Beat vigorously 2 minutes.
Add remaining buttermilk and the eggs; beat 2 minutes longer.
Fold in nuts.
Bake in 2 paper lined 9x11/2 inch round pans in moderate oven (350°) 35 minutes, or till done.
Cool 10 minutes in pans.
Remove and cool thoroughly.
Spread one layer with about 1/3 of Cocoa Whipped Cream and top with 2 bananas, sliced.
Add second layer; frost top, sides with remainder.
Cocoa Whipped Cream: Combine 1/2 cup sugar, 1/3 cup cocoa, and 1 1/2 cups heavy cream.
Chill at least 1 hour.
Beat until stiff.
Sift in dry ingredients.
Add bananas and half the buttermilk; mix until all flour is dampened.
Beat vigorously 2 minutes.
Add remaining buttermilk and the eggs; beat 2 minutes longer.
Fold in nuts.
Bake in 2 paper lined 9x11/2 inch round pans in moderate oven (350°) 35 minutes, or till done.
Cool 10 minutes in pans.
Remove and cool thoroughly.
Spread one layer with about 1/3 of Cocoa Whipped Cream and top with 2 bananas, sliced.
Add second layer; frost top, sides with remainder.
Cocoa Whipped Cream: Combine 1/2 cup sugar, 1/3 cup cocoa, and 1 1/2 cups heavy cream.
Chill at least 1 hour.
Beat until stiff.
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