In a large bowl, cream shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add bananas and milk, mix until just combined. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture; beat for 2 minutes.
In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13-by-9-inch baking pan. Bake at 350 degrees for 30–35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator.
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Wendy |
April 30, 2017 |
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