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Mammy's Banana Nut Cake



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The Banana Plantation, 1881
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Mammy's Banana Nut Cake

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
4 tablespoons buttermilk
2 cups cake flour (1 3/4 cups all-purpose)
1/2 teaspoon salt
1 cup mashed ripe bananas (2 or 3)
1 cup chopped walnuts

In large bowl of electric mixer cream butter until light. Add sugar and cream until light and fluffy. Add the eggs, one at a time, beating until combined well. In a small bowl or teacup, dissolve baking soda in buttermilk. Sift flour with salt and add to the butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Add the mashed bananas, mixing until combined well. Stir in the chopped walnuts. Pour batter into a greased and floured 13 x 9-inch baking pan. Bake 35 to 40 minutes at 350 degrees F. Frost with:

  Penuche Icing
1/2 cup (1 stick) butter
1 cup firmly packed light brown sugar
1/4 cup milk
1 3/4 to 2 cups sifted confectioner's sugar
1/2 teaspoon vanilla extract

In a small heavy saucepan, melt the butter and stir in the brown sugar. Boil over low heat 2 minutes, stirring constantly. Stir in the milk and continue to boil briefly, stirring constantly. Cool mixture until it is lukewarm, add vanilla and confectioner's sugar and beat icing until it is thick enough to spread.

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