Makes 12 to 16 servings
1 cup granulated sugar
1/2 cup vegetable shortening
2 eggs
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup mashed banana (about 3 ripe bananas)
2 teaspoons vanilla extract, divided
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
6 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup chopped peanuts
- Preheat oven to 350 degrees F. Coat two 8-inch cake pans with nonstick cooking spray.
- In a large bowl, cream granulated sugar and shortening until light and fluffy. Add eggs and beat thoroughly. Gradually blend in baking soda, flour, and salt. Beat in mashed banana and 1 teaspoon vanilla until thoroughly combined. Pour mixture into prepared cake pans.
- Bake 22 to 25 minutes, or until a wooden toothpick inserted in center comes out clean. Let sit 5 minutes then remove cakes from pans and place on a wire rack to cool.
- In another bowl, combine cream cheese, peanut butter, and butter; beat until fluffy. Add confectioners' sugar and remaining 1 teaspoon vanilla. Beat until thoroughly combined. Frost cooled cake then sprinkle with peanuts.
