I have baked this cake many times over the years. It’s a great way to use up those over-ripe bananas. It’s good without frosting too. I served it for our small group last night.

½ cup shortening
¾ cup packed brown sugar
½ cup sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups all purpose or whole wheat flour*
1 teaspoon baking soda
1 teaspoon salt
½ cup buttermilk
½ cup nuts (optional)

½ cup packed brown sugar
¼ cup butter
6 tablespoons milk
2 ½ to 3 cups confectioners’ sugar

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and stir; add to the creamed mixture alternately with buttermilk. Stir in nuts.

Pour into a greased 13x9x2-in. baking pan. Bake a 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove fro the heat; cool to lukewarm. Gradually beat in the confectioners’ sugar until frosting reaches spreading consistency. Frost the cake.

Yield: 12 servings
* I have made this cake many times. I have used just all purpose flour and half all purpose and half wheat flour. It’s very good both ways. It is  somewhat moister when using only all purpose flour.

1 comment for “BANANA CAKE

  1. September 28, 2009 at 3:07 pm

    Seriously, I think you should send samples of this recipe and last week’s apple cake to those of us who respond regularly on your blog, and since Judy probably is trying to maintain her weight, I’ll take her samples!
    I would be happy to do that Greg, but the samples might be green and fuzzy by the time of arrival. 🙂

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