Banana Custard Cake - Old Fashioned Banana Cream Cake from Scratch

Welcome to Collard Valley Cooks! Have you wished you could make your recipes taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
This recipe is in our Vol. 1 Cookbook
Purchase here: https://www.collardvalleycooks.com/cookbooks.html
Banana Cake Layers
1/2 CUP SHORTENING
1 1/2 CUPS GRANULATED SUGAR
3 EGG YOLKS AT ROOM TEMPERATURE SAVE THE EGG WHITES
3 RIPE BANANAS
1/2 CUP BUTTERMILK
2 CUPS SELF-RISING FLOUR
Preheat the oven to 350 degrees. In a mixing bowl, mix shortening and sugar with an electric mixer until fluffy. Add egg yolks, bananas, and buttermilk and mix well at a medium speed. Turn speed to lowest stetting and add flour 1/2 cup at a time. Mix batter for 2 minutes on med/low. Transfer batter to a large bowl. Wash your mixing bowl and dry it well. Add egg whites. Beat on highest speed for 3 minutes or until stiff peaks form when pulling beater out of egg whites. Using a large spatula, fold egg whites into cake batter. Pour batter into 3 round well-greased and floured cake pans. Bake at 350 degrees until middle rises and toothpick comes out clean. (Check after 25 minutes has passed). Take out of oven and rest 5-10 minutes. Flip cakes out of pan onto parchment paper. Cool on wire cookie sheet racks. Banana Cream Cake: Fill layers with Banana Custard (see Frostings & Fillings). Ice sides with non-sweetened whipping cream. Put custard on the top of cake too.