Banana Cake

So far in 2013, I've been making an effort not to throw away so much food from the refrigerator -- i.e., buy an ingredient for a recipe, only use a certain amount of the ingredient, let the ingredient waste away in the fridge for two or more weeks, and eventually toss it out. Lately, I've been taking a look at what I have and trying to come up with recipes that will use the stuff up, for goodness' sake.

In that spirit, I was looking for a yummy dessert to fix yesterday for our NFC/AFC championship watch pizza party when I stumbled upon the leftover buttermilk from my buttermilk spice cake and some browning bananas. The solution came to me quickly: banana cake. My grandmother's recipe, this is an easy and delicious family favorite. You don't even need a mixer to make it -- just a wooden spoon.

BANANA CAKE

For the cake:
2 large or 3 small bananas, smashed
2 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1/4 c. buttermilk

For the frosting:
8 oz. cream cheese, softened
1/2 stick butter, softened
1 tsp. vanilla
4 c. powdered sugar
Milk

Smash bananas in a small bowl and set aside. In a medium bowl, sift together flour, baking powder, baking soda and salt.

In a large bowl, cream together 1/2 c. shortening and 1 1/2 c. sugar with a wooden spoon. Add eggs, vanilla, and buttermilk and cream thoroughly. Add dry ingredients alternately with bananas and mix well.

Spoon batter into two round cake pans or a 9x13 pan, greased and floured. Bake 30-35 mins. at 350. Cool on rack and frost with cream cheese frosting.

To make frosting, mix cream cheese and butter thoroughly with a wooden spoon, then work in vanilla and powdered sugar. Add a little milk until the frosting is the desired consistency for spreading.