Ingredients Jump to Instructions ↓

  1. 2 1/4 cups 140g / 4.9oz Cake flour - sifted

  2. 1 1/4 teaspoons 6 1/3ml Baking powder

  3. 1 1/4 teaspoons 6 1/3ml Baking soda

  4. 1 teaspoon 5ml Salt

  5. 2 teaspoons 10ml Vinegar Milk

  6. 2/3 cup 131g / 4.6oz Vegetable shortening

  7. 1 2/3 cups 329g / 11oz Sugar

  8. 3 cups 594g / 20oz Eggs (large)

  9. 1 1/4 cups 296ml Ripe bananas - mashed

  10. 3 to 4 1 cup 146g / 5.1oz Walnuts - chopped Penuche Frosting

  11. 1/2 cup 99g / 3 1/2oz Butter or regular margarine

  12. 1 cup 160g / 5.6oz Brown sugar - packed

  13. 1/4 cup 59ml Milk

  14. 2 cups 396g / 13oz Confectioners' sugar - sifted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside. Place the vinegar in a measuring cup. Add enough milk to make 2/3 cup and set aside. Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk mixture and bananas to the cream mixture, blending well after each addition, using low speed on the mixer. Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350F oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool, in the pan, on a wire rack until cold to the touch, then frost. PENUCHE FROSTING: Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned. Stir in the brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring constantly, another 2 minutes. Stir in the milk. Increase the heat to medium and cook until the mixture returns to a boil. Remove from the heat and cool to lukewarm. When the mixture is luke warm, stir in the Confectioners' sugar and beat with a wooden spoon until well blended and thick enough to spread. If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency. If the frosting becomes too stiff, warm over low heat.


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