Ingredients
1/2 cup shortening3/4 cup packed brown sugar1/2 cup sugar2 large eggs, room temperature1 cup mashed ripe bananas (2 to 3 medium)1 teaspoon vanilla extract2 cups all-purpose or whole wheat flour1 teaspoon baking soda1 teaspoon salt1/2 cup buttermilk1/2 cup chopped nutsFROSTING:1/2 cup packed brown sugar1/4 cup butter, softened6 tablespoons 2% milk2-1/2 to 3 cups confectioners’ sugar
Preparation
In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts.
Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack.
For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cake.
