The Christmas decorations are all packed away. Cranberries, peppermint, eggnog and all the other holiday flavors that fill our kitchens are off the shelves. It’s back to some flavors that fill the rest of the year! Like peanut butter and bananas…. put together!
Banana Cake with Peanut Butter Icing
2 ¼ c. all-purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas (2 large)
1 c. buttermilk, room temperature
2/3 c. shorting
1 ½ c, sugar
2 eggs, room temperature
1 tsp. vanilla extract
1 pkg. (8oz.) cream cheese, softened
½ c. light corn syrup
½ c. creamy peanut butter
In a medium bowl, combine flour. Baking powder, baking soda and salt; set aside. In a separate bowl, combine bananas and the buttermilk; set aside. Cream together shortening and sugar in large mixer bowl, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and banana mixture, beginning and ending with flour. Beat until well blended. Spread evenly in a greased and floured 9x13inch-baking pan. Bake at 350° for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. To make icing, mix together cream cheese and corn syrup in small mixer bowl until smooth. Add peanut butter; meat until well blended. Spread on cooled cake. Refrigerate cake until serving time.