This is my new favorite cake recipe. The cake is good, but is really just a vehicle for the icing which is A-mazing! I have made 3 of them already this week as bundt cakes and finally perfected it. The first one I used frozen bananas and it was a little too moist, but tasty. The second one I used fresh over-ripe bananas and 1 1/4 cups wheat flour and 1 cup white flour and cooked it longer and it was too dry, but still tasty. My third cake used 1 cup wheat flour with 1 cup white flour and the fresh over-ripe bananas and was perfect! Thanks Holly for introducing me to this fabulous recipe!
2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
2 eggs
1/2 cup chopped nuts (optional)
Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
Burnt Butter Frosting
1 cube butter
1 tsp vanilla
3 1/2 cups powdered sugar
milk to consistency
Melt butter in pan on stove until foam cooks off and the color is a deep caramel. Pour butter over powdered sugar. Add vanilla and milk to the consistency you want. Beat for about one minute.
Note: I like this cake warm so I make the frosting pourable so I can just pour it on, let it drizzle down the sides and eat it. You can make it thicker and spread it on like a more traditional cake.
Recipe found at: {www.shellyabrown.typepad.com}
