Dessert / Cake: Banana Nut Cake with Peanut Butter Frosting

From Shelly Carey

Ingredients
Cake
½ cup butter
1 ½ cups sugar
2 eggs
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup mashed bananas
1 cup chopped walnuts (optional)
Frosting
1/3 cup butter, softened
1/3 cup Crisco
1/3-1/2 cup creamy peanut butter
3 Tablespoons confectioners’ sugar
3 Tablespoons milk (or enough to make mixture easily spreadable)

Directions
Cream butter with sugar. Beat two eggs into butter / sugar mixture.

Sift the following together: flour, baking powder, baking soda, salt. Slowly add sifted ingredients into the cake mixture. Slowly stir in buttermilk and vanilla. Add mashed bananas into the cake mixture. Add chopped walnuts into the cake mixture.

Pour mixture into greased and floured cake pans.

Bake at 325 degrees for 25-30 minutes in two 9-inch cake pans.
Bake at 325 degrees for 35 minutes in a 9 x 13-inch cake pan.
Double the recipe for one 12 x 18-inch cake pan and bake for 35 minutes.

For frosting, beat all ingredients until creamy. Add milk gradually until you arrive at the desired consistency for easy spreading. Frost cake as desired.