If you have bananas and don’t want to make banana bread, try making this banana snack cake! You can frost with the brown sugar frosting that the original recipe called for, or do like I do and make up a quick cream cheese frosting 🙂
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- 1/2 cup shortening
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup mashed ripe banana about 2-3 medium bananas
- 1 teaspoon vanilla
- 2 cups all purpose flour see notes (I used 1/2 and 1/2)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup chopped nuts
- 1/2 cup packed brown sugar
- 1/4 cup butter or margarine
- 6 tablespoons milk
- 2 1/2 cups powdered sugar 2.5-3.0 cups, as needed
Ingredients
Cake
Frosting
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- Cream shortening and both sugars. Add eggs, one at a time, beating well after each one. Beat in bananas and vanilla. Combine flour, baking soda and salt in a separate bowl; add the dry mixture to the creamed mixture alternately with the buttermilk. Stir in nuts.
- Pour into a greased 9x13" pan. Bake at 350 F for 25-30 minute (or until a toothpick inserted in the center comes out clean). Cool completely on a wire rack.
- For the frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to luke warm. Gradually beat in sugar until frosting reaches spreading consistency. Frost the cake
- Notes on Original Recipe: The recipe calls for shortening, which makes the cake moister and heavier. I have used butter or margarine too. It just seems to get the best results from the shortening. But the ingredients are basically staples, which is great and small amounts too, but you get a full size cake. For the buttermilk, if I don't have it, I sour the milk with lemon juice, or vinegar. I pour about a teaspoon in the the bottom of the measuring cup and then fill with milk to the half cup mark.
Stacy's Notes: We really like this cake! I always have frozen bananas and usually make banana bread or banana muffins, but sometimes, I just want something different.
I usually use Crisco shortening (a stick or from the tub), and I also use buttermilk and walnuts. The last time I made this, I substituted 1/2 of the all-purpose flour with whole wheat pastry flour and I could not tell a difference. It probably doesn't help much, but I tell myself that every little bit counts 🙂
I have made the brown sugar frosting that the original recipe called for, which we like ok, but I *much* prefer a regular cream cheese frosting on this cake.
This cake does NOT need to stay at room temperature, it will get wonky fast! You definitely need to store any leftovers in the fridge.
Enjoy!