Banana Nut Cake Romaine Bubnes Recipe - flour

Method

• Sift together flour, granulated sugar, baking pwdr, baking soda and salt; set aside.
• In large mixing bowl, add in shortening, 1/3 c. buttermilk and bananas.
• Beat about 2 to 3 min till well mixed.
• Add in the Large eggs and the other 1/3 c. of buttermilk and mix together.
• Add in the sifted dry ingredients.
• Beat together till well mixed but do not overmix.
• Add in minced nuts and mix.
• Pour into lightly greased and floured 8-inch round pans and bake in a 350 degree oven 45 to 50 min or possibly till a toothpick inserted in the middle comes out clean.
• Frost with buttercream frosting (recipe below) or possibly your favorite frosting.
• ICING: Add in all ingredients to mixer and mix till thoroughly blended and fluffy.
• The optional Westco Bakemark Hi-Ratio Shortening and Bright White Fudge Icing Base can be found at specialty cake accessory stores.
• They give the recipe a lighter texture and nonsweet flavor, says Romaine Bubnes.
• Prep time: 25 min.
• Cook time: 50 min.
• Serves: 10.
• (cake)
• Prep time: 5 min.
• Makes sufficient to frost a 2-layer cake.
• (icing)
• Romaine Bubnes of Sacramento won Best of Show honors in cake baking with this recipe for a banana nut cake.
• She cautions cooks not to overmix the batter or possibly to overbake it.
• "Bake just to the point of being done," she says.