Banana Cake with Peanut Butter Icing
2 1/4 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large ripe bananas, mashed
1 cup buttermilk, room temp
2/3 cup shortening
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla
FROSTING:
8 ounces cream cheese, softened
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1 cup unsalted peanuts, chopped
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, combine bananas and buttermilk; set aside.
Cream together the shortening and sugar in a large bowl, beating until light and fluffy.
Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Alternately add flour mixture and banana mixture, beginning and ending with flour. Beat until well blended.
Spread evenly in greased and flour 13 by 9 by 2-inch pan.
Bake in preheated 350ºF oven for 30-35 minutes until a wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack.
To make icing: Mix together the cream cheese and corn syrup until smooth. Add peanut butter; beat until well-blended. Spread on cooled cake. Garnish with chopped peanuts.
Refrigerate cake until serving time.
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