BANANA CAKE WITH PENUCHE FROSTING

BANANA CAKE WITH PENUCHE FROSTING image

Number Of Ingredients 19

Banana Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher or coarse salt
1 cup mashed ripe bananas (or 3 medium bananas)
2/3 cup buttermilk or sour milk*
1/2 cup vegetable shortening
2 teaspoons vanilla extract
2 large eggs
Penuche Frosting:
1/3 cup butter
2/3 cup brown sugar, firmly packed
3 tablespoons 2% milk
2 1/3 cups powdered sugar
Garnish:
Chopped toasted nuts (optional)
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Steps:

Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan; set aside. For Banana Cake: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the bananas, buttermilk or sour milk, shortening and vanilla. Beat with an electric mixer on low speed until combined. Add the eggs. Beat on medium speed for 2 minutes. Pour into prepared pan. Bake for about 35 minutes or until a wooden pick inserted near the center comes out clean. Cool completely in pan on a wire rack. Frost with Penuche Frosting. If desired, immediately sprinkle with chopped toasted nuts. For Penuche Frosting: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar. Cook and stir until just until bubbles begin to form. Immediately remove from heat. Add the milk and stir by hand until smooth. Stir in the powdered sugar, adding more if needed, to make a frosting of spreading consistency. Immediately frost cake as this frosting tends to harden quickly. Garnish with chopped nuts, if desired. Makes 12 servings. * To make 2/3 cup sour milk, place 2 teaspoons white vinegar into measuring cup and fill with milk to measure 2/3 cup. Nutrition Facts (per serving): 431.1 calories; 30% calories from fat; 15.1g total fat; 49.5mg cholesterol; 313.6mg sodium; 311.9mg potassium; 71.3g carbohydrates; 2.2g fiber; 45.2g sugar; 69.1g net carbs; 5.0g protein.