Kathie's StoryMy Mom and Grandma used this recipe (or their banana bread recipe) when they had over-ripe bananas needing to be used up. They never let anything go to waste!
And believe me, we did not complain. This recipe was just too good. Sometimes Mom would make it with chocolate frosting, instead of the cream cheese. Either way it was always delicious. She even used it for birthday cake. It was that good!
If she wasn't able to bake that day, she would freeze peeled ripe bananas in freezer containers with 4 medium bananas in each, all ready to go, for this recipe or banana bread. Just thaw & bake!
1 1/2 c
mashed ripe bananas (about 4 medium bananas), use a little less banana for a lighter cake
all purpose flour
1 1/4 tsp
1 1/4 tsp
CREAM CHEESE FROSTING:
(8 ounces) cream cheese, softened
powdered sugar, sifted
1 1/2 tsp
Preheat oven to 350 degrees. Grease a 9 by 13 inch baking pan.
In a large mixing bowl cream shortening and sugar until light and fluffy. Stir in egg yolks, one at a time. Beat together well. Add bananas and milk and stir just to combine. Set aside, briefly.
In a separate bowl stir together the flour, baking powder, baking soda, and salt. Add this to the creamed mixture and beat for about 2 minutes. now set this aside.
2In a clean mixer bowl beat egg whites until soft peaks form.
Gently fold egg whites into cake batter by hand. Pour into prepared pan and bake for 30-35 minutes or until cake passes the toothpick test.Remove from oven and cool completely.
In mixer bowl beat the cream cheese and butter together until well blended and fluffy. Gradually beat in powdered sugar, vanilla, and salt. Beat until smooth. Spread on cooled cake. Store any leftovers in refrigerator.
About this Recipe