Page 195 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Banana Nut Cake

Submitted By Kathryn Elaine Higgins Dodson
Ingredients:

2 cups flour
2 tsp baking soda
½ cup Crisco
1½ cups sugar
2 eggs
3 very ripe bananas, mashed
4 Tbsp buttermilk
1 tsp Vanilla
1 cup chopped pecans

Cream sugar and Crisco, add eggs and beat well.
Sift flour and baking soda and add to creamed
mixture with buttermilk and bananas. Add vanilla
and pecans. Mix well and pour batter into 3 greased
and floured pans. Cook at 375°F until done.

Icing for Banana Nut Cake
1 box powdered sugar
2 very ripe bananas
¼ cup butter
At least 1 cup of chopped pecans

Cream butter and bananas, add powdered sugar.
May have to add little more sugar for spreading
consistency. Add pecans and frost cake.

It is prettier if you cool layers first before frosting,
but Tommy liked it better frosted warm, it made it
so moist. Is kind of a job to keep going by to spoon
icing back on cake. I just used very large cake plate
to catch runoff and piled it back on cake. More
trouble but it was worth it.

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