Here’s a flavor combination that’s hardto beat! Moist banana cake and creamy caramel-flavored penuchefrosting compliment each other perfectly.
This homemade banana cake is prepared usingthe one-bowl method. Making a cake “from scratch” couldn’tbe easier and it works every time!
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: Banana Cake withPenuche Frosting
Banana Cake:2 1/2 cups all-purpose flour1 1/2 cups granulated sugar1 1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon kosher or sea salt2 (medium-sized) ripe bananas, brokeninto chunks2/3 cup buttermilk or sour milk*1/2 cup vegetable shortening2 large eggs2 teaspoons vanilla extractPenuche Frosting:1 cup brown sugar, firmly packed1/2 cup (1 stick) butter1/3 cup milk2 cups powdered sugar1 teaspoon vanilla extract
Makes 12 servings.
*To make 2/3 cup sour milk, place 2 teaspoonswhite vinegar into measuring cup and fill with milk to measure2/3 cup, allow to set for about 5 minutes before using.
**If using a dark baking pan or glass bakingdish, reduce oven temperature to 325°F (160°C).
Tip: If desired, garnish top of cake withfinely chopped toasted nuts.
Nutritional Information Per Serving (1/12of recipe: 446.8 calories; 34% calories from fat; 17.6g totalfat; 56.6mg cholesterol; 334.8mg sodium; 207.3mg potassium; 69.0gcarbohydrates; 1.2g fiber; 46.8g sugar; 67.8g net carbs; 4.7gprotein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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