Whole Wheat Banana Snack Cake with Maple Frosting

There are a few things that for some reason I have to try every recipe under the sun- chocolate cake, chocolate chips cookies, carrot cake, pie crust, granola bars, zucchini bread and yes, banana bread.  This particular recipe attracted me because it has whole wheat flour.

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
2 eggs
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


frosting:
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.

 

My daughter likes lots of frosting so I split her piece in half and put some of the extra frosting on it and made a sandwich.