Making cakes and cheesecakes is one of the greatest joys of cooking. Most people like eating them, too; even though they say “Oh, I really shouldn’t.” Cakes can be garnished to the nines or served out of the pan it was baked in – either way, it will disappear.
Last week I made an old favourite of mine: Banana Cake with Peanut Butter Icing. This recipe makes a nice, thick 13” x 9” cake or you could put it into 3-9” layer cake pans. If you want a smaller cake, do half the recipe and put it into a 9” x 9” square pan.
I used to faithfully grease my cake pans until someone told me you should not grease the sides of the pan so the cake rises higher so that’s what I do now but I can’t say I’ve noticed a difference in my cakes.
If you want to remove the cake from the pan when it is baked to put it on a serving plate, be sure to line the pan with parchment paper.
This peanut butter icing is so good you will be tempted to eat it with a spoon. Be sure to beat it for a very long time so it is light and fluffy and it will increase in volume. And next time you make a chocolate cake, try this icing on it!
Banana Cake with Peanut Butter Icing
1 cup shortening
3 cups white sugar
2 cups mashed bananas
1/2 cup buttermilk or sour milk
1 Tbsp. vanilla
4 cups sifted all purpose flour
3/4 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
Cream shortening, sugar and eggs until very light.
Add remaining ingredients and mix on low speed just until all is blended.
Pour batter into 13” x 9” pan and smooth it with a spoon.
Bake at 350º for 50-60 minutes or until center of cake is baked. Cool.
Peanut Butter Icing:
1 cup butter, softened
4 cups icing sugar
1 tsp. vanilla
2/3 cup peanut butter
Small amount of milk or cream
Whip butter until light.
Add icing sugar, vanilla and peanut butter.
Start mixer slowly and add a tablespoon or two of milk or cream.
Beat a few minutes, adding more milk or cream as needed to make a fluffy icing.
Ice cake. Freezes well.