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    Source of Recipe


    Recipe Introduction

    Recipe by: Jo Merrill

    List of Ingredients

    2 1/4 c All-purpose flour

    1 1/4 ts Baking powder

    1 ts Baking soda

    1 ts Salt

    1 c Mashed bananas; very ripe

    --about 2 large bananas

    1 c Buttermilk; room temp

    2/3 c Shortening

    1 1/2 c Sugar

    2 lg Eggs; room temp

    1 ts Vanilla extract


    8 oz Cream cheese; softened

    1/2 c Light corn syrup

    1/2 c Creamy peanut butter

    1 c Unsalted peanuts; chopped


    In a medium bowl, combine flour,

    baking powder, baking soda and salt; set aside. In

    another bowl, combine bananas and buttermilk; set

    aside. Cream together the shortening and sugar in a

    large bowl, beating until light and fluffy. Add eggs

    one at a time, beating well after each addition. Beat

    in vanilla extract. Alternately add flour mixture and

    banana mixture, beginning and ending with flour. Beat

    until well blended.

    Spread evenly in greased and flour 13 by 9 by 2-inch

    pan. Bake in preheated 350 degree oven for 30-35

    minutes until a wooden pick inserted in center comes

    out clean. Cool cake completely in pan on wire rack.

    To make icing: Mix together the cream cheese and corn

    syrup until smooth. Add peanut butter; beat until

    well-blended. Spread on cooled cake. Garnish with

    chopped peanuts. Refrigerate cake until serving time.




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