Banana Cake with Peanut Butter Icing
rec.food.recipes/Jean-Marie Ostiguy

2 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1 cup buttermilk
2/3 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract

Preheat oven 350 degrees. Grease and flour a 13x9 inch baking pan.

In medium bowl combine flour, baking powder, baking soda and salt. Set aside. In small bowl combine bananas and milk; set aside.

In large mixer bowl cream shortening and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with banana mixture, beginning and ending with flour; beat until well combined. Pour evenly into prepared
pan.

Bake 30-35 minutes until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

Peanut Butter Icing

1 package (8 oz) cream cheese, softened
1/2 cup light corn syrup
1/2 cup creamy peanut butter

In small mixer bowl beat cream cheese and corn syrup until smooth. Add peanut butter and beat until well blended. Spread on cooled cake.