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
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
Fresh bananas, sliced
Fiesta Banana Cake directions
Preheat oven to 350ºF. Lightly grease and flour two 9-inch cake pans and set aside.
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.
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
Adapts the Junior League of Little Rock, Inc., Little Rock Cooks (Little Rock: Junior League of Little Rock, Inc., 1972), 272.
Dessert > Cakes > layer cakes
Page Last Updated 27 May 2015