Banana Cake

Your family will love this cake. Buy lots of ripe bananas when they are on sale and freeze them with this cake in mind. This cake is perfect for family picnics and dinners.

Yield

15 servings

Cake Ingredients

2/3 cup shortening
1 1/2 cups granulated (white) sugar
2 eggs, separated
2 cups mashed bananas (about 4 medium)
1 cup milk
3 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Cream Cheese Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/4 cup butter, room temperature
4 cups confectioners' (powdered) sugar
1 teaspoon vanilla extract dash salt

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or cooking spray.

In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes.

In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into prepared baking pan.

Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire cooling rack.

In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake.

Storage

Store in the refrigerator.

Nutritional Information

1 piece equals 497 calories, 18 g fat (8 g saturated fat), 54 mg cholesterol, 310 mg sodium, 79 g carbohydrate, 1 g fiber, 5 g protein.

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