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1 cake
suggest servings
| 2 1/4 | cups | flour, all-purpose | |
| 1 1/4 | teaspoons | baking powder | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | salt | |
| 1 | cup | bananas | very ripe, mashed |
| 1 | cup | buttermilk | room temp |
| 2/3 | cup | vegetable shortening | |
| 1 1/2 | cups | sugar | |
| 2 | large | eggs | room temp |
| 1 | teaspoon | vanilla extract | |
| Icing | |||
| 8 | ounces | cream cheese | softened |
| 1/2 | cup | corn syrup, light | |
| 1/2 | cup | peanut butter | creamy |
| 1 | cup | peanuts | unsalted, 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 350 degree 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.
| % Daily Value* | |
| Total Fat 58.0g | 90% |
| Saturated Fat 20.0g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1180mg | 49% |
| Total Carbohydrate 179.0g | 60% |
| Dietary Fiber 7.0g | 28% |
| Sugars 94.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 18% | Vitamin C | 1% | |
| Calcium | 22% | Iron | 38% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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They didn't seem to hold together until I added 2/3 cup of flour. Once I added the flour they were delicious.


