Banana Cake
Description
Leftover ripe bananas aren't just for banana bread! Try our banana cake recipe covered with cream cheese frosting to make a sheet cake that you'll want to eat right out of the pan.
Ingredients
- 2/3 cup shortening
- 1-1/2 cups sugar
- 2 large eggs, separated, room temperature
- 2 cups mashed bananas (about 4 medium)
- 1 cup 2% milk
- 3 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- dash salt
- sliced banana, optional
Directions
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended.
- In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire 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. Store in the refrigerator. If desired, serve with sliced bananas.
