I made this Banana Cream Cake this week from a vintage church cookbook and it really turned out nice. The family appreciated it so much it was completely gone in 24 hours.
It looks the best right after it is assembled but, it does keep well in the refrigerator until consumed. It won't last that long ;).
2 cups + 2 tablespoons all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 1/4 cup chopped walnuts, divided (see below, Garnish)
1 3-ounce box Jell-o cook & serve Banana Cream Pudding & Pie Filling
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 medium banana sliced
1 teaspoon lemon juice
1/4 cup walnuts
Preheat oven to 350 degrees F. Grease and flour 2, 8-inch layer pans. Add flour, sugar, baking powder, and salt together in stand mixer bowl. Add shortening, milk, and vanilla and beat two minutes at medium speed. Scrape sides and bottom of bowl as needed. Add eggs and beat 2 minutes more. Add spices and just mix in. Take bowl off mixer stand and fold in the nuts. Pour half of the batter in one layer cake pan and the other half of the batter in the other can pan. Bake 30-35 minutes. Cool. Mix Banana Cream Pie Filling as per directions and cool in fridge. Take a hand held mixer and whip the heavy whipping cream till almost forms stiff peaks. Whip in the 2 tablespoons of sugar and the vanilla. Continue to whip till forms stiff peaks.
Slice a medium banana and splash with the teaspoon of lemon juice to prevent browning of the fruit.
Place bottom layer of cake on desired plate. Spread 1/2 of the Banana Cream Pie Filling on top of this layer. Lay the other cake layer on top of that. Spread the other half of the Banana Cream Pudding Pie Filling on top of that. Take a pastry bag tip and pipe on the pudding some whip cream in the desired design you want. Place slices of bananas on that and sprinkle with the 1/4 cup of walnuts and serve. Place all leftovers in the refrigerator to keep.
Recipe adapted from: Favorite Recipes from Flagler County Kitchens
I will link this to:
Homemaking Linkup at Hope In Every Season