Banana-Nut Cake

Crowned with rich and creamy peanut butter frosting, this banana cake is the tops!

Prep Time: 15 min
Total Time: 2 hours 5 min
Makes: 16 servings

(35 ratings)

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Cake
2 1/3	cups Gold Medal® all-purpose flour
1 2/3	cups granulated sugar
1 1/4	cups mashed very ripe bananas (3 large)
2/3	cup shortening
2/3	cup finely chopped nuts
2/3	cup buttermilk
1 1/4	teaspoons baking powder
1 1/4	teaspoons baking soda
3/4	teaspoon salt
3	eggs
Creamy Peanut Butter Frosting
3	cups powdered sugar
1/3	cup peanut butter
1 1/2	teaspoons vanilla, if desired
1/4	to 1/3 cup milk

1.	Heat oven to 350°F. Grease and flour 13x9-inch pan or two 9-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
2.	Bake rectangle 45 to 50 minutes, rounds 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
3.	In medium bowl, mix powdered sugar and peanut butter with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

How-To

Use the pulse feature on your food processor to finely chop nuts. Or seal chopped nuts in a resealable plastic bag, and use a rolling pin to crush them.

Planned-Overs

Too many overly ripe bananas? Simply peel bananas, wrap tightly in plastic wrap and freeze. Thaw the amount you need for recipes, such as this one!

Nutrition Information:

1 Serving: Calories 420 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 4 g); Cholesterol 40 mg; Sodium 300 mg; Total Carbohydrate 64 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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