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Banana Snack Cake

Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

12 servings

"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."
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Ingredients

  • 1/2 cup shortening
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 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 1 egg 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 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack.
  3. For frosting, in a large saucepan, combine 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.

Nutrition Facts

1 piece: 461 calories, 16g fat (5g saturated fat), 47mg cholesterol, 376mg sodium, 76g carbohydrate (58g sugars, 3g fiber), 6g protein.

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