Banana Cake With Penuche Frosting

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Cake flour - sifted
1 1/4 teaspoons	6.3ml	Baking powder
1 1/4 teaspoons	6.3ml	Baking soda
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Vinegar
		Milk
2/3 cup	131g / 4.6oz	Vegetable shortening
1 2/3 cups	329g / 11oz	Sugar
3 cups	594g / 20oz	Eggs (large)
1 1/4 cups	296ml	Ripe bananas - mashed 3 to 4
1 cup	146g / 5.1oz	Walnuts - chopped
		Penuche Frosting
1/2 cup	99g / 3.5oz	Butter or regular margarine
1 cup	160g / 5.6oz	Brown sugar - packed
1/4 cup	59ml	Milk
2 cups	396g / 13oz	Confectioners' sugar - sifted

Recipe Instructions

Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside. Place the vinegar in a measuring cup.

Add enough milk to make 2/3 cup and set aside. Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients alternately with the milk mixture and bananas to the cream mixture, blending well after each addition, using low speed on the mixer. Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan.

Bake in a preheated 350F oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool, in the pan, on a wire rack until cold to the touch, then frost.

PENUCHE FROSTING: Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned. Stir in the brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring constantly, another 2 minutes. Stir in the milk. Increase the heat to medium and cook until the mixture returns to a boil.

Remove from the heat and cool to lukewarm. When the mixture is luke warm, stir in the Confectioners' sugar and beat with a wooden spoon until well blended and thick enough to spread. If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency. If the frosting becomes too stiff, warm over low heat.

Source:
American Statesman 2/26/97

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