Banana Cake/peanut Butter Icing

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

---icing--- 8 oz Cream cheese; softened

1/2 c Light corn syrup

1/2 c Creamy peanut butter

1 c Unsalted peanuts; chopped

Recipe by: Jo Merrill 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. From The Best Of Country Cooking--Jo Merrill
-