#1485 - Peanut Butter Banana Cake

(by Shirley McNevich)

2 1/4 cups flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup ripe/mashed bananas (measure after mashing)
1 tsp. vanilla
1 cup buttermilk (if cold, sit on counter until room temperature)
2/3 cup Parkay margarine
1 1/2 cups white sugar
2 eggs (sit on counter until room temperature)
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup Kayro lite corn syrup; 1/2 cup Jif creamy peanut butter; 1 cup chopped peanuts (unsalted)

In a bowl add mashed bananas and buttermilk--stir and set aside. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add vanilla--beat. Add baking powder, baking soda and salt--beat. Add banana/buttermilk mixture--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add lite corn syrup--beat. Add peanut butter--beat until creamy. Spread the frosting on the cake--sprinkle the chopped peanuts on the top of the frosting.