Recipe by Manda
Easy, one-bowl cake with a divine icing. This is the ULTIMATE banana cake, great way to use ripe bananas, too. The icing makes a lot, but if you're like me, I'm lucky if half of it makes it onto the cake and not in my mouth/lol. Also, great to turn the cake onto a platter, so you can cover the sides with icing, too. If you like bananas, I GUARANTEEE you will LOVE this cake!!
Top Review by BigMamaBear
I made this cake and enjoyed it very much. I agree that it is more like banana bread than cake, but that was not a problem for me. I made the icing using the banana cream pudding. I followed the directions exactly and did not have any problems. Definitely keep it in the fridge and serve it cold. The frosting does need to be kept cold otherwise it has a weirdness to it. But that's no different than a grocery store cake frosting. All the shortening didn't bother me. I would make this again.
- 1 1⁄2 cups sugar
- 2 eggs
- 1 cup mashed, ripe banana
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 cup shortening
- 1 cup sour milk or 1 cup buttermilk
- 2 teaspoons baking soda
- 1 (3 1/2 ounce) package instant vanilla pudding or 1 (3 1/2 ounce) package banana cream instant pudding
- 1 cup sugar
- 1 cup milk
- 1 cup shortening
- 1 teaspoon vanilla extract
Directions See How It's Made
- Grease and flour the bottom of a 9x13 cake pan.
- Blend together all cake ingredients and pour into prepared pan.
- Bake at 350 degrees for 30-35 min.
- ,until toothpick inserted in center comes out clean.
- Let cool.
- Meanwhile, prepare icing.
- Place all icing ingredients into medium-sized bowl.
- Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.) Spread on top of cooled cake.
- Refrigerate entire cake for a few hours before serving for best taste, and serve cold.