Well the monster blizzard came and buried us under 30 inches of snow....but at this point who is counting. I have not seen this much snow since I was living on Long Island about 30 years ago. I didn't like it then and I don't like it now! But I did promise my son that he and I and my husband will go outside with him and have a snowball fight and that does sound like fun. Don't think that will happen until tomorrow though. I have my hands full right now just trying to take out my little chihuahua so she can do her business. I have to clear a path for the poor baby.....You can barely even see the cars out there. Wonder when school will start back up. I have a feeling since they are calling for more snow, a light one though on Tueday, that there won't even be school this week. One thing I can promise you though is that you will never, ever hear me complain about the heat during the summer. No way......I will welcome it!!! Now on to the recipe for this delicious banana cake!
I've made several banana cakes in the past, one in particular, that goes directly from the oven, once it's finished baking to the freezer and not many can rival that cake. This comes close. It is really good with a strong banana flavor and using egg whites for a fluffy, lighter texture. I highly recommend this if you love your banana cake! I found this recipe in the latest issue of Country Magazine....no I am not a country girl by any stretch of the imagination but I happen to like the pictures in the magazine. I'm leaving the country living to our friend Ree, Pioneer Woman....she is a real life city girl, gone country. Do any of you have her cookbook? I have it and love it!!! Anyhow, give this cake a try if you like bananas, it is worth the extra effort!
2/3 cup shortening
1 1/2 cups sugar
2 eggs, separated
2 cups mashed bananas (approximately 4 medium)
1 cup milk
3 cups all purpose flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
Cream Cheese Frosting (do NOT omit this...it's great on the cake)
1 pkg (8 oz) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 tsp. vanilla
In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk; mix until just combined. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes.
In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 9 x 13 inch baking pan. Bake at 350 for 30 - 35 minutes (mine took closer to 45 minutes) or until toothpick in center comes out clean. Cool on a wire rack.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator.