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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I often make this moist banana cake for birthday days, remarks Dawn Fagerstrom from Warren, Minnesota. The recipe is good for making cupcakes, too - they taste great even without frosting. Ingredients:
1/2 cup shortening |
3/4 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1 cup mashed ripe bananas (2 to 3 medium) |
1 teaspoon vanilla extract |
2 cups all-purpose or king arthur premium 100% whole wheat flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup buttermilk |
1/2 cup chopped nuts |
frosting: |
1/2 cup packed brown sugar |
1/4 cup butter, softened |
6 tablespoons 2% milk |
2-1/2 to 3 cups confectioners' sugar |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large saucepan, combine the brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Yield: 12 servings.
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