Banana-Nut 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

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.