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Banana Snack Cake Recipe

Banana Snack Cake Recipe

"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."
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling YIELD:12 servings

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

  • 1. 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.
  • 2. 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 out clean. Cool on a wire rack.
  • 3. 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.
  • 4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Yield: 12 servings.

Nutritional 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.