Nana Cake

Sometimes inherited assets can feel like hand-me-downs that don’t quite fit your current style. Before you toss that portfolio into the trash and start over, think about working with what we have.

This recipe is an excellent way to use those too ripe bananas that are too good to waste. The bananas and coconut provide much of the sweetness, so not much sugar is needed. You can also substitute a ¼ cup of Splenda or Truvia sugar blend for a ½ cup of the sugar, and then use only a ¼ cup more of pure cane sugar. If you find yourself without buttermilk, I provide a workable substitution.

This recipe can be made as a layer cake with the custard filling, or as 24 muffins with topping.

• ¾ cup shortening
• ¾ cup sugar
• 2 eggs
• 1 teaspoon of vanilla
• About 1 cup mashed bananas (about three average soft, ripe bananas)

Dry Ingredients:

• ½ teaspoon salt
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 2 cups of flour

Wet Ingredients:

• ½ cup buttermilk (or a dollop of sour cream or yogurt whisked with enough milk to measure a ½ cup.

Topping:

• ½ cup of pecans or walnuts. (If allergic, try same measure crunchy granola)
• 1 cup sweetened flaked coconut

Preheat oven to 375 degrees Fahrenheit. Grease and flour two eight-or nine-inch round layer cake pans.

In a large mixing bowl, cream together shortening and sugar. Using a rubber spatula clean sides of bowl and add eggs one and a time, mixing well with each addition. Clean with rubber spatula again and add mashed banana and mix well on medium speed for about two minutes.

Combine the dry ingredients in a separate bowl.

Add the dry ingredients to the banana mixture in the large bowl a ½ cup at a time, alternating with ½ cup of buttermilk or sour cream/yogurt-milk mixture. Scrape sides of bowl with rubber spatula after each addition of dry ingredients and mix well.

Pour batter into two prepared pans. Mix the toppings you prefer, divide into two portions, and sprinkle each layer with one portion of the topping.

Bake layers about 25 to 30 minutes until set in middle (toothpick inserted in center emerges clean). Allow layers to cool in the pans on a rack for 10 minutes. Run knife around edges and remove layers from pans to cool completely on racks, coconut side up.

This can also be baked as 24 cupcakes. Line two 12-cup baking tins with paper or foil cups. Fill 2/3 full of batter, then add coconut/nut topping.

In the meantime, make this easy custard filling:

Ingredients:

• One egg yolk, whisked with fork in medium bowl.
• 1/3 cup sugar (can use a half measure of Splenda or Trulia sugar blend)
• 1 Tablespoon of cornstarch
• ½ cup whole milk or half and half
• 1 Tablespoon butter
• 1 Teaspoon vanilla

In a small saucepan, mix sugar and cornstarch. Dribble the milk in slowly while stirring to form a smooth liquid. Cook over medium heat until thickened and bubbly, stirring constantly.

Add a bit of the hot mixture to the broken egg yolk, combine, and consolidate into hot mixture in pan. Cook one minute more. To still hot mixture, add butter and vanilla.

Set cooled layer on serving dish, coconut side up, and smooth custard over layer. Set the second layer over the custard, coconut side up. You are ready to serve.   The coconut (and nuts, if desired) baked into the crust form the perfect topping, and the bananas and custard assure lasting moisture.

Storage:

Because it has custard filling, Nana Cake should be stored in the refrigerator wrapped in plastic or stored under a dome or large bowl turned upside down. It keeps well there for about a week, if it isn’t devoured by then. Nana cake freezes well when wrapped in heavy waxed paper inside a freezer container. We save the bags from inside cereal boxes for this kind of storage.