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Banana Cake

Banana Cake
As a mother of three sons, I know that sweets are a staple in my kitchen! I buy lots of ripe bananas on sale and freeze them with this cake in mind. I’m often asked to bring it to family picnics and dinners.—Bonnie Krause, Irvona, Pennsylvania
15 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs, separated
  • 2 cups mashed bananas (about 4 medium)
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Dash salt

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add egg yolks, one at a time, beating well after each addition. Add
  • bananas and milk; mix just until combined. Combine the flour, baking
  • powder, baking soda and salt. Add to the creamed mixture; beat for 2
  • minutes.
  • In another bowl, beat egg whites until soft peaks form. Fold into
  • batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
© Taste of Home 2013

2 of 2

Banana Cake (continued)

Directions (continued)

  • center comes out clean. Cool on a wire rack.
  • In a large bowl, beat cream cheese and butter until fluffy. Add the
  • confectioners’ sugar, vanilla and salt; beat until smooth. Spread
  • over cake. Store in the refrigerator. Yield: 15 servings.
Nutrition Facts: 1 piece equals 497 calories, 18 g fat (8 g saturated fat), 54 mg cholesterol, 310 mg sodium, 79 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013