Recipe 1485 - Peanut Butter Banana Cake
Recipe 1485 - Peanut Butter Banana Cake
(by Shirley McNevich)
2 1/4 cups flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup ripe/mashed bananas (measure after mashing)
1 tsp. vanilla
1 cup buttermilk (if cold, sit on counter until room temperature)
2/3 cup Parkay margarine
1 1/2 cups white sugar
2 eggs (sit on counter until room temperature)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup
Kayro lite corn syrup; 1/2 cup Jif creamy peanut butter; 1 cup chopped
peanuts (unsalted)
In a bowl add mashed bananas and buttermilk--stir and set aside. In a
mixer add Parkay and white sugar--beat. Add eggs--beat. Add vanilla-
-beat. Add baking powder, baking soda and salt--beat. Add
banana/buttermilk mixture--beat. Slowly add flour--beat. Pour batter
into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35
minutes--test with a toothpick for doneness. Cool completely.
Frosting: in a mixer add cream cheese--beat. Add lite corn syrup--
beat. Add peanut butter--beat until creamy. Spread the frosting on the
cake--sprinkle the chopped peanuts on the top of the frosting.
Continue to:
Other Recipes:
- 1398 - Maraschino Cherry Nut Bread
- 1431 -Chicken Pasta Salad
- 1297 - Cookie Sheet Cheesecake
- 1302 - Ham Dip
- 1259 - Mini M & M Bars
- 1375 - Macaroni and Tuna Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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