Whole Wheat Banana Snack Cake with Maple Frosting
Adapted from this recipe at Taste of Home
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
1 cup all-purpose
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup packed brown sugar
1/4 cup butter, softened
6 tablespoons 2% milk
2-1/2 to 3 cups confectioners' sugar
1 teaspoon maple flavor extract
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. On a plate mash bananas and add them to the mix along with the vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the brown sugar, butter, extract and milk. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.
Yield: 12 servings.
Nutritional Facts 1 serving (1 piece) equals 461 calories, 16 g fat (5 g saturated fat), 47 mg cholesterol, 376 mg sodium, 76 g carbohydrate, 3 g fiber, 6 g protein.