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Banana-Nutmet Cream Cake Recipe

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This recipe for Banana-Nutmet Cream Cake, by , is from The Beuten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deena Costantini-Daughter of Lenny and Georgette (Bridge)
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, separated
1 1/3 c. sugar-divided
1 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
3/4 tsp. salt
1 c. mashed bananas (2-3 medium)
2/3 c. buttermilk-divided
1/3 c. vegetable oil
1 tsp. vanilla
NUTMEG WHIPPED TOPPING:
1 1/2 tsp. nutmeg
3 c. heavy cream
1 c. powdered sugar

1 1/2 tsp. nutmeg

Directions:
Directions:
Heat oven to 350. Grease and flour 2 round pans. (8 or 9 inch) Beat egg whites on medium speed until foam. Beat in 1/3 c. of the sugar-1 T. at a time-on high speed until stiff and glossy Do not underbeat. Mix remaining sugar, flour, baking powder, baking soda and salt in large bowl. Add bananas, half of the butter milk, oil, and vanilla. Beat on low speed until moistened. Beat on high speed 1 minute, scraping bowl constantly. Add remaining buttermilk and the egg yolks. Beat on high 1 minute, scraping bowl occasionally. Fold in egg white mixture. Pour into pans. Bake 30-35 minutes. Remove from pans and let cool.
To make topping, beat whipping cream, powdered sugar and nutmeg in chilled bowl until stiff. Frost Cake. Refrigerate any leftover cake.

 

 

 

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