For some reason at the end of the week
I always seem to have a few bananas that are overripe
and need using up so I am always on the lookout for
recipes that use bananas.
I like this moist cake but the frosting is what makes is super yummy.
This recipe is from the Pillsbury Complete Book of Baking.
3/4 cup sugar
1/3 cup margarine or butter, softened
3/4 cup mashed, ripe banana
1/4 cup buttermilk
1 tsp vanilla
1-1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/4 cup chopped walnuts or pecans
2 cups icing sugar
1 (3-oz) pkg cream cheese, softened
2 Tbsp margarine or butter, softened
1 Tbsp milk
1/2 tsp vanilla
Heat oven to 350F. Grease and flour 8 or 9-inch square pan.
In large bowl, beat sugar and 1/3 cup margarine until light and fluffy.
Add bananas, buttermilk, vanilla and egg; mix well.
Add remaining ingredients except nuts; mix well.
Stir in nuts.
Spread batter in greased and floured pan.
Bake at 350F for 25 to 30 minutes
or until golden brown and toothpick inserted in center comes out clean.
In medium bowl, combine all frosting ingredients;
beat until smooth and creamy.
Spread over cooled cake.
Store in refrigerator.
Yield: 9 servings.
(Note: I usually double this recipe and use a 9x13-pan)
~Finding the amazing in the simple~
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