29 March, 2015

Fiesta Banana Cake | Little Rocks Cooks

Fiesta Banana Cake ingredients (14)
Makes 12 servings
2 cups cake flour
1 tsp baking powder
1 tsp soda
3/4 tsp salt
1-1/3 cup sugar
1/2 cup butter, softened
1/2 cup buttermilk
1 cup ripe bananas, mashed
2 eggs
1/2 cup nuts, chopped
1 tsp vanilla

1 banana, mashed
2 Tbsp butter
2 Tbsp cream
1 tsp vanilla
3/4- to 1-lb confectioner's sugar
1/2 can Kraft Baker's Angel Flake Coconut Sweetened, (I estimate about 1-1/3 cup loosely packed coconut), optional

Optional filling
Fresh bananas, sliced

Fiesta Banana Cake directions
Preheat oven to 350ºF. Lightly grease and flour two 9-inch cake pans and set aside.

Prepare cake
Sift together dry ingredients (cake flour through sugar). Add the butter, half (1/4 cup) of the buttermilk, and the bananas and mix until all of the dry ingredients are dampened. 

Add remaining buttermilk (1/4 cup), the eggs, nuts and vanilla; beat for one minute.  Pour batter into the prepared cake pans and bake in preheated 350ºF oven for twenty-five (25) minutes.

Prepare icing
Beat banana. Melt together the butter, cream and vanilla; add to banana. Mix in confectioner's sugar, a little at a time, until you reach a spreading consistency. If desired, add coconut now and mix.

Stack and frost the cake (view RealSimple.com video)
Spread Banana Icing between the layers. For an extra touch, place sliced bananas on the surface; if you do, be sure to refrigerate unused cake portions. Then, spread icing on the top and sides of cake.     Back to Top 

Dessert > Cakes > layer cakes

Page Last Updated 27 May 2015

1 comment:

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