Banana Snack Cake

The other day I had ripe bananas on my counter and started looking through recipe books trying to find something other than banana bread to make with my ripe bananas. I found this recipe in the Taste Of Home Best Church Supper Recipes Book and it was a winner

1/2 C. shortening
3/4 C. packed brown sugar
1/2 C. sugar
2 eggs
1 C. mashed ripe bananas (about 2-3 medium)
1 tsp. vanilla
2 C. all-purpose or Whole wheat flour (I did half and half)
1 tsp. baking soda
1 tsp. salt
1/2 C. buttermilk
1/2 Chopped nuts (if desired)

Frosting: 1/2 C. packed brown sugar, 1/4 C. butter, 6 tbsp. milk, 2 1/2-3 C. powdered sugar.

Cream shortening and sugars. Add eggs one at a time, beating well
after each addition. Beat in bananas and vanilla. Combine dry ingedients and add alternately with the buttermilk. Stir in nuts. Pour into a greased 9x13 pan. Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

For the frosting combine brown sugar, butter and milk in a saucepan and bring to a boil over med. heat and boil for 2 minutes. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading comsistency. Frost the cake.