Cooks Recipes | Banana Cake with Penuche Frosting Recipe

Here's a taste combination that's hard to beat! The banana cake and caramel-flavored penuche frosting compliment each other perfectly.

Banana Cake with Penuche Frosting

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 (about 3 medium bananas)
2/3 cup buttermilk or sour milk*
1/2 cup vegetable shortening
1 teaspoon vanilla extract
2 large eggs

Penuche Frosting:
1/3 cup butter
2/3 cup brown sugar, firmly packed
3 tablespoons 2% milk
2 1/2 cups powdered sugar

Garnish:
Chopped toasted nuts (optional)

Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan; set aside.
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 Frosting: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar. Cook and stir until just bubbly. Remove from heat. Add the milk, beating vigorously until smooth. By hand, beat in enough powdered sugar to make a frosting of spreading consistency. Frost cake immediately.

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.