This ultra moist Banana Cake With Penuche Frosting recipe was given to me by a nice viewer to share with you.
It was his beloved Grandmother's cake recipe and I am honored to share this delicious, old fashioned dessert!
"While there is no shortage of family recipes for banana cake, this one dates back to the 1950s.
It uses simple ingredients and is a terrific way to use up those brown bananas.
The best part about this recipe, without a doubt, is the frosting.
Penuche, also served as a stand-alone fudge, seals in the cake’s
moisture and gives a sweet contrast to this not-too-sweet banana cake.
No one seems quite certain where penuche originated. I’ve read everywhere from New England to Spain!
can tell you it is very popular with the Amish and the Pennsylvania
Dutch, which is how it worked its way into my recipe box, by way of my
Fork mix flour, baking powder, baking soda, and salt together.
In a separate bowl, using an electric mixer with a paddle attachment, beat shortening and sugar until fluffy.
Add eggs, one at a time.
Continue to beat.
Add milk and vanilla and mix on low speed.
dry ingredients and mashed banana and mix on low speed. (Note, if you
only have a hand mixer, that works just fine. Or you can mix everything
Pour batter into a greased 9x13 inch pan (metal or glass).
Bake 25-30 minutes at 375 degrees.
While cake is cooling, make penuche frosting.
It is the only frosting my Gramma ever used on her banana cake.
I’ve also spread it on spice cake and apple cake. It is super sweet, but delicious!
You will need a heavy bottomed saucepan and a wooden spoon.
Melt butter in saucepan over medium heat.
Add brown sugar and heat until it boils, stirring constantly. (Careful not to burn it!).
Boil 2 minutes. Stir in milk.
Remove from heat and stir in powdered sugar.
Beat by hand until smooth. Keep beating until spreadable.
Pour frosting over cake and spread quickly.
It may take a few tries until you get a feel for the right consistency to pour onto the cake.
If you find it thickening too quickly, add a tablespoon or so of milk to thin it back out a tad.
All is never lost. Worst case scenario, you eat it as fudge and start over with a new batch!
Photos courtesy Brad Nierenberg
THANK YOU, Brad for your kind sharing of this recipe. I know it is a special family recipe.
I wish I had met your wonderful Gramma and enjoyed her