BANANA SNACK CAKE

Banana Snack Cake image

"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."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

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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

Steps:

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. , 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. , 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. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

Nutrition Facts : Calories 461 calories, Fat 16g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 376mg sodium, Carbohydrate 76g carbohydrate (58g sugars, Fiber 3g fiber), Protein 6g protein.