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.
Nutrition & Diet Analysis (per serving)
826
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).