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
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.