Banana-Nut Cake with Peanut Butter Frosting

Every time someone says, “What’s your favorite cake?” I pause. I could tell them. But I don’t feel like dealing with the look of confusion (or God forbid, disgust) on their face. This is my favorite cake. And you can’t find it anywhere. My grandma Churchman used to make it and my mom would make it for my birthday most years. This isn’t for the faint of heart. It’s dense. It’s moist. It’s sweet. And it’s so fucking good it makes me cuss.

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Serving Size: 10 servings

Chef: Irene Churchman

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Banana-Nut Cake with Peanut Butter Frosting

My favorite cake ever.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

For the Cake

• 2 1/4 cups sifted all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1 cup (2 medium-size) mashed, very ripe bananas
• 1/2 cup buttermilk or sour milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts

For the Frosting

• 1/4 cup butter
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 pound sifted confectioner's sugar
• 1/3 cup whipping cream

Instructions

For the Cake

1. Grease and flour bottoms of two layer pans or 9x13" pan.
2. Sift flour with sugar, baking powder, soda and salt into large mixing bowl. Add shortening, eggs and bananas. Beat 1 1/2 minutes at low speed or 225 strokes with a spoon.
3. Add buttermilk and vanilla extract; continue beating 1 1/2 minutes at low speed.
4. Stir in nuts.
5. Pour batter into pans. Bake at 350°F; 25 min for layer pan; 35 min for 9X13, until cake springs back when lightly touched in the center. When cool, frost with Creamy Peanut Butter Frosting.

For the Frosting

1. Cream butter and peanut butter in mixing bowl.
2. Add vanilla extract, salt, sugar and cream.
3. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

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Notes