FAST

Banana-Nut Cake

16 servings | Prep Time: 15 Minutes | Start to Finish: 2 Hours 5 Minutes

• Cake
• 2⅓ cups all-purpose flour
• 1⅔ cups granulated sugar
• 1¼ cups mashed very ripe bananas (3 large)
• ⅔ cup shortening
• ⅔ cup finely chopped nuts
• ⅔ cup buttermilk
• 1¼ teaspoons baking powder
• 1¼ teaspoons baking soda
• ¾ teaspoon salt
• 3 eggs
• Creamy Peanut Butter Frosting
• 3 cups powdered sugar
• ⅓ cup peanut butter
• 1½ teaspoons vanilla, if desired
• ¼ to ⅓ cup milk

1 Heat oven to 350°F. Grease 13 × 9-inch pan with shortening; lightly flour.

2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

3 Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool on cooling rack. Cool completely, about 1 hour.

4 In medium bowl, mix powdered sugar and peanut butter with spoon or electric mixer on low speed. Stir in vanilla and ¼ cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, ½ teaspoon at a time. Spread frosting over cake.

1 Serving: Calories 420; Total Fat 16g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 300mg; Total Carbohydrate 64g (Dietary Fiber 1g); Protein 5g Exchanges: 1½ Starch, 3 Other Carbohydrate, 3 Fat Carbohydrate Choices: 4

Sweet Secret Use the pulse feature on your food processor to finely chop nuts. Or seal chopped nuts in a resealable food-storage plastic bag, and use a rolling pin to crush them.

Sweet Secret Too many overly ripe bananas? Simply peel bananas, wrap tightly in plastic wrap and freeze. Thaw the amount you need for recipes, such as this one!