Banana Cake

Hello one & all...spending my day today with Lysol in one hand and bleach in the other. The stomach bug has officially made it through all but 1 member of this household. And I am determined that the Daddy is NOT going to get it! Crazy, awful weekend...around 15 loads of laundry and one cancelled birthday party. My only consolation is that it was for the now 2 year old and she is up for a party ANYTIME, so there was not too much disappointment on her part. Mine and the bigger kids...that's another story. The children are recovering nicely (the two big ones are off to school this morning!) and I am well enough to share a recipe...Banana cake. This cake was a big hit on Thursday for the little one's official birthday. Changed the frosting for you as the peanut butter blend that was recommended did not go over quite as well as the cake...

Banana Cake

2/3 cup shortening
1 1/2 cups sugar (I used 1 1/4)
2 eggs
1 tsp. vanilla
1 cup very ripe, mashed bananas
1 cup buttermilk (or sour milk...1 TBSP vinegar, fill to 1 cup with milk)
2 1/4 cups flour (wheat/white blend OK)
1 1/4 tsp baking powder
1 tsp. baking soda
1 tsp salt

Preheat oven to 350. Grease and flour a 9x13 pan.

Cream together shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Ina small bowl combine bananas and buttermilk; set aside.

Combine flour, baking powder, baking soda and salt. Add dry ingredients alternately with banana mixture to creamed mixture. Begin and end with flour mixture. Beat until well combined.

Pour batter evenly into prepared pan. Bake for 30-35 minutes or until tests done with a tester or toothpick. Cool cake completely on a cooling rack. Frost when fully cool.

Buttercream Frosting

3 cups powdered sugar
1/3 cup butter or margerine. softened
1 1/2 tsp vanilla
1-2 TBSP milk

Mix powdered sugar and butter. Stir in vanilla and 1 TBSP milk. Beat until smooth. If frosting is too stiff, add 1 tsp more milk at a time till desired consistency. Frosts one 9x13 or two 8" cakes. Frosting can be refrigerated for several weeks.

Make and enjoy! Blessings, Eve