Banana Cake with Peanut Butter Icing
Banana Cake with Peanut Butter Icing recipe
Yield
16 servingsPrep
15 minCook
35 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups | all-purpose flour |
|
| 1 ¼ | teaspoons | baking powder |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | salt |
|
| 1 | cup |
bananas
very ripe, mashed |
|
| 1 | cup |
buttermilk
room temperature |
|
| ⅔ | cup | vegetable shortening |
*
|
| 1 ½ | cups | sugar |
|
| 2 | large |
eggs
room temperature |
|
| 1 | teaspoon | vanilla extract |
|
| Icing | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup | light corn syrup |
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | cup |
peanuts
unsalted, chopped |
|
Directions
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
In another bowl, combine bananas and buttermilk; set aside.
Cream together the shortening and sugar in a large bowl, beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla extract.
Alternately add flour mixture and banana mixture, beginning and ending with flour.
Beat until well blended.
Spread evenly in greased and flour 13 by 9 by 2-inch pan.
Bake in preheated 350℉ (180℃) F oven for 30 to 35 minutes until a wooden pick inserted in center comes out clean.
Cool cake completely in pan on wire rack.
To make icing: Mix together the cream cheese and corn syrup until smooth.
Add peanut butter; beat until well-blended.
Spread on cooled cake.
Garnish with chopped peanuts.
Refrigerate cake until serving time.
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