Shelly's Recipe

BANANA CAKE WITH PEANUT BUTTER ICING

Category: Cakes

1 1/2 cups sugar
1 stick (1/2 cup) margarine, softened
2 eggs
1 teaspoon vanilla
1 cup mashed banana
2 cups sifted all-purpose flour
1/2 cup nuts (optional, black walnuts are best)
1/2 cup commercial sour cream
1 teaspoon baking soda
Peanut Butter Icing (recipe follows)

Preheat oven to 350 degrees F. Line two (9-inch) cake pans with wax paper.

Cream sugar and margarine until light and fluffy. Add eggs and vanilla and cream again. Add mashed banana.

Add the flour gradually. Add nuts, if using. Stir baking soda into the sour cream and fold gently into the batter. Divide batter between prepared pans.

(The secret of this cake is in creaming the sugar, margarine and eggs together well and barely folding in the sour cream mixture.)

Bake exactly 30 minutes at 350 degrees F (over baking causes dryness). Cool cakes on rack before frosting.

PEANUT BUTTER ICING

1 (1 pound) box confectioner's sugar
1/2 cup peanut butter (crunchy works well if you do not use nuts in the cake batter)
Milk (as needed)

Combine ingredients for the icing, adding drops of milk to make a good spreading consistency.