Banana Cake with Penuche Icing

From: Jane Finch

When I was four years old the lady who lived across the street from us, Dorothy Cailey, gave us this recipe. It is great for using those ripe bananas. These one-egg cakes (8 X 12) were very popular when I was little.

Ingredients:

3 large ripe bananas

1 level teaspoon soda

1/3 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon salt

1 & 1/2 cups flour

Penuche Icing:

1 & 1/3 cups brown sugar

1/3 cup milk

1 & 1/2 cups confectionary sugar

2 teaspoons corn syrup

1/4 cup shortening (crisco)

2 tablespoons hot milk

Method:

Mash banans fine.

Add soda and bananas.

Add shortening then sugar.

Beat in egg.

Add vanilla and salt.

Add flour last.

Place in greased 8 x 12 inch pan and bake at 350 degrees, until toothpick comes clean. Do not over-bake.

Make the Penuche Icing:

Boil brown sugar, corn syrup, and milk to soft ball (don not over-cook).

Blend shortening and confectionary sugar.

Add milk.

Pour hot syrup or confectionary mixture.

Beat and spread over cake.