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Banana Snack Cake

Banana Snack Cake
"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."
12 ServingsPrep: 25 min. Bake: 25 min. + cooling

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 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

  • 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.
  • 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
© Taste of Home 2013

2 of 2

Banana Snack Cake (continued)

Directions (continued)

  • out clean. Cool on a wire rack.
  • 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.
  • Gradually beat in confectioners' sugar until frosting reaches
  • spreading consistency. Frost cake. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 461 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 376 mg sodium, 76 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013