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Banana Cake with Penuche Frosting recipe

Banana Cake with Penuche Frosting.

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

  • Preheat oven to 350°F (175°C)**.Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
  • For the Banana Cake: Place all ingredientsin a large mixing bowl and beat on low speed just until ingredientsare wet, increase speed to medium-high and continue beating for2 minutes.
  • Pour batter into prepared baking pan,spreading evenly.
  • Bake for 35 to 45 minutes or until a woodenpick inserted near the center comes out clean. Cool completelyon a wire rack before frosting.
  • For Penuche Frosting: Place the brownsugar, butter and milk in a small saucepan and bring to a boilover medium heat; boil for 2 minutes, stirring constantly.Remove from heat; set aside to allow mixtureto cool to room temperature.
  • Once mixture has cooled, stir in the vanillaand then add the powdered sugar, stirring just until ingredientsare combined, then beat with an electric mixer on high (or vigorouslywith a wooden spoon) until frosting is creamy and of a spreadableconsistency. If frosting is too thick, add a teaspoon or moreof milk until desired consistency is reached; frost immediately.

    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

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