Ingredients
1/2 cup shortening2 cups sugar1 egg plus 1 egg white1 cup buttermilk1 cup mashed ripe bananas1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1/2 cup chopped walnutsFILLING:1/4 cup butter, cubed1/2 cup packed brown sugar1/4 cup all-purpose flourPinch salt3/4 cup milk1 egg yolk1 teaspoon vanilla extract1/2 cup chopped walnutsConfectioners’ sugar
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and egg white. Add the buttermilk, bananas and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Stir in walnuts.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
For filling, in a small saucepan, melt butter and brown sugar over medium heat. In a small bowl, combine flour and salt with a small amount of milk until smooth. Gradually add the remaining milk. Stir in egg yolk. Add to brown sugar mixture. Cook and stir over medium heat for about 10 minutes or until thickened.
Remove from the heat; add vanilla and nuts. Cool. Spread between cake layers. Dust with confectioners’ sugar. Chill. Store in refrigerator.
