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150 minutes
Prep: 30 minutes
Cook: 45 minutes
1006 calories per serving view nutrition facts
1 cake
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| 1/2 | cup | vegetable shortening | |
| 2 | cups | sugar | |
| 1 | each | egg | plus |
| 1 | each | egg white | |
| 1 | cup | buttermilk | |
| 1 | cup | banana | ripe, mashed |
| 2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | walnuts | chopped |
| Filling | |||
| 1/4 | cup | butter | or margarine |
| 1/2 | cup | brown sugar | packed |
| 1/4 | cup | flour, all-purpose | |
| 1 | pinch | salt | |
| 3/4 | cup | milk | |
| 1 | each | egg yolk | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | walnuts | chopped |
| 1 | x | powdered sugar | |
In 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 8 inch 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 confectioner's sugar.
Chill. Store in the refrigerator.
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 10.0g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 909mg | 38% |
| Total Carbohydrate 162.0g | 54% |
| Dietary Fiber 4.0g | 16% |
| Sugars 106.0g | |
| Protein 20.0g | 40% |
| Vitamin A | 10% | Vitamin C | 2% | |
| Calcium | 17% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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