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Ingredientes
- 2 1/2 c. flour
- 1 2/3 c. granulated sugar
- 1 1/4 tsp baking pwdr
- 1 1/4 tsp baking soda
- 1 tsp salt
- 2/3 c. Crisco shortening
- 2/3 c. buttermilk or possibly sour lowfat milk divided
- 1 1/2 c. ripe bananas mashed
- 3 lrg Large eggs
- 2/3 c. minced nuts toasted Buttercream Icing
- 4 c. confectioners' sugar
- 1 c. Hi-Ration shortening or possibly Crisco
- 1/4 c. lowfat milk
- 1/4 c. Fudge Icing Base (optional)
- 1 tsp vanilla-extract">vanilla or possibly white vanilla-extract">vanilla
Direcciones
- Sift together flour, granulated sugar, baking pwdr, baking soda and salt; set aside. In large mixing bowl, add in shortening, 1/3 c. buttermilk and bananas. Beat about 2 to 3 min till well mixed. Add in the Large eggs and the other 1/3 c. of buttermilk and mix together. Add in the sifted dry ingredients. Beat together till well mixed but do not overmix. Add in minced nuts and mix.
- Pour into lightly greased and floured 8-inch round pans and bake in a 350 degree oven 45 to 50 min or possibly till a toothpick inserted in the middle comes out clean. Frost with buttercream frosting (recipe below) or possibly your favorite frosting.
- ICING: Add in all ingredients to mixer and mix till thoroughly blended and fluffy.
- The optional Westco Bakemark Hi-Ratio Shortening and Bright White Fudge Icing Base can be found at specialty cake accessory stores. They give the recipe a lighter texture and nonsweet flavor, says Romaine Bubnes.
- Prep time: 25 min.
- Cook time: 50 min.
- Serves: 10. (cake)
- Prep time: 5 min.
- Makes sufficient to frost a 2-layer cake. (icing)
- Romaine Bubnes of Sacramento won Best of Show honors in cake baking with this recipe for a banana nut cake. She cautions cooks not to overmix the batter or possibly to overbake it. "Bake just to the point of being done," she says.
