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.
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
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.