Bishops Cake
A moist banana cake with crunchy pecans and a coconut topping, perfect for teatime or special occasions, offering a delightful combination of flavors and textures.
Ingredients
Instructions
- Cream vegetable shortening and granulated sugar until fluffy.
- Add eggs and beat for 2 minutes at medium speed.
- Add mashed banana pulp and beat again at medium speed for 2 minutes.
- Sift together flour, baking powder, baking soda, and salt, then add to the creamed mixture.
- Add buttermilk and vanilla, then beat for 2 minutes. Stir in pecans.
- Pour batter into two greased and floured 9-inch pans. Sprinkle the top of each layer with coconut.
- Bake in a preheated 375°F oven for 25 to 30 minutes.
- Cool in pans for 10 minutes, then remove and cool on racks with coconut side up.
Tips & Substitutions
For a lighter texture, be sure to cream the vegetable shortening and sugar thoroughly until fluffy. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Chopped walnuts can also be used in place of pecans if preferred. Ensure the bananas are well-mashed to avoid any lumps in the batter.
Serving Suggestions
This Bishops Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Serve it alongside a fresh fruit salad or a cup of coffee for a delightful afternoon snack. For a twist, consider pairing it with a slice of Granny's Corn Light Bread for a hearty brunch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it for longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Bishops Cake contains roughly 193 calories, with 1g protein, 11g carbohydrates, and 11g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1172mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. This will give you the same moisture and flavor as fresh bananas, making it a great alternative.
What can I use instead of vegetable shortening?
If you prefer, you can substitute vegetable shortening with an equal amount of unsalted butter or coconut oil. This will add a slightly different flavor and richness to the cake but will still yield delicious results.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it at room temperature. Just make sure to wrap it well to keep it moist. Frost or add toppings just before serving for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).