Banana Layer Cake

Name: Banana Layer Cake
Ingredients: 3 tablespoons shortening; 3/4 cup sugar; 2 large eggs, separated; 1/2 cup mashed ripe banana; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup buttermilk; 3 tablespoons shortening; 3 tablespoons butter, softened; 3 to 3-1/2 cups confectioners' sugar, divided; 1/4 teaspoon salt; 1/4 teaspoon lemon extract; 1/3 cup mashed ripe banana; 3 drops yellow food coloring, optional

16 ingredients

4 steps

Ingredients

3 tablespoons shortening
3/4 cup sugar
2 large eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
3 tablespoons shortening
3 tablespoons butter, softened
3 to 3-1/2 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring, optional

Directions

1

In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter.
2

Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired.
4

Spread between layers and over top and sides of cake. Store in the refrigerator.