I’m glad she made it again though, because it sure is good. Very moist and the frosting is delicious. This comes from an old Pillsbury cookbook that was published in 1992.
It just goes to show you how a recipe can circulate and live on forever! Especially the good ones like this one!
Peanut Butter Banana Cake
1 cup mashed ripe bananas
1/2 cup margarine or butter, softened
1/2 cup creamy peanut butter
1 cup whipping cream
1 pkg. yellow cake mix
2 Tablespoons flour
1 can vanilla frosting
1/2 teaspoon banana extract or vanilla
3 to 4 drops yellow food color, if desired
1/2 cup powdered sugar
2 Tablespoons creamy peanut butter
2 Tablespoons milk
1/2 teaspoon vanilla
1) Heat oven to 350 degrees F. Generously grease and flour 13 x 9 inch pan. In large bowl, combine mashed bananas and margarine; mix well (mixture will look slightly curdled). Add peanut butter; heat well. Add whipping cream and eggs; beat at high speed until smooth. Add cake mixture and flour; beat at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pan.
2) Bake at 350 degrees F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan; if desired. Cool completely.
3) In small bowl, combine all frosting ingredients; stir until smooth and creamy. Frost cake. In small bowl, combine all glaze ingredients; beat until smooth. Drizzle glaze over frosting.
Store in refrigerator.
12 to 15 servings