Zutaten für Banana Nut Cake With Whipped Cream Frosting
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup shortening
- 1 cup buttermilk
- 2 eggs
- 1 1/2 cups mashed ripe bananas
- fresh banana slices (for garnish)
- 1 cup chopped pecans
- 1 1/2 cups heavy cream
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla
- lemon juice (quantity not specified, for tossing banana slices)
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Zubereitung von Banana Nut Cake With Whipped Cream Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13x2 inch oblong pan, or three 8-inch or two 9-inch round layer pans.
- In a large mixing bowl, combine all ingredients EXCEPT the frosting ingredients.
- Beat on low speed for 30 seconds, scraping the bowl constantly.
- Beat on high speed for 3 minutes, scraping the bowl occasionally.
- Pour batter into the prepared pan(s).
- Bake until a wooden skewer inserted into the center comes out clean: 45-50 minutes for an oblong pan, 35-40 minutes for layers.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the whipped cream frosting (see below).
- Once the cake is completely cool, frost with whipped cream frosting and garnish with fresh banana slices (lightly tossed with lemon juice to prevent browning).
Nutrition Information (Approximate per serving)
Sodium
193 g
Sugar
1743g
Fat
500g
Carbs
228g
