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Peanut Butter Banana Cake

I've had this well-worm recipe for as long as I've been married. I often make it for potluck functions. The ladies love it, but the heavy texture is a real favorite with men.—Lee Deneau, Lansing, Michigan

12-15 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup 2% milk
FROSTING:
1/3 cup creamy peanut butter
1/3 cup 2% milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

Directions

In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking powder and baking
soda; add to creamed mixture alternately with milk, beating well
after each addition.
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for
30-35 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack.
For frosting, in a small bowl, beat the peanut butter, milk and

2 of 2

Peanut Butter Banana Cake (continued)

Directions (continued)

vanilla until blended; gradually beat in confectioners' sugar until
smooth. Spread over cake. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 each) equals 352 calories, 10 g fat (5 g saturated fat), 47 mg cholesterol, 241 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.