Brazil Banana Cake

Preparation info

  • 1

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sifted cake flour
  • cups sugar
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shortening
  • 2 eggs
  • cups mashed bananas (4 or 5 medium bananas)
  • ½ cup ground toasted Brazil nuts
  • 1 cup heavy cream, whipped
  • Toasted Brazil nut slices (see note)


    1. Preheat oven to moderate (375°F.).

    2. Sift together the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Add the shortening, eggs and one-half cup of the mashed bananas. Mix in an electric mixer at medium speed for two minutes.

    3. Add the remaining bananas and the ground Brazil nuts. Beat for one minute.

    4. Grease two eight-inch cake pans and line them with wax paper. Turn the batter into the prepared pans. Bake for twenty-five minutes. Cool on a rack, remove from the pans, and finish cooling.

    5. Spread whipped cream between the layers and on top of the cake. Decorate the edges with toasted Brazil nut slices.