Banana Fluffernutter Cake Cake: 1/2 cup butter-flavored shortening 1-1/3 cup sugar 1/3 cup brown sugar 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 ripe bananas, mashed 2 eggs 1/3 cup milk 1 teaspoon vanilla Filling: 2 (8-ounce) packages cream cheese 1 (13-ounce) jar marshmallow crème Frosting: 1/3 cup milk 2 tablespoons butter 3 to 5 cups sifted powdered sugar, divided 1 cup peanut butter Preheat oven to 350 degrees. Generously grease and flour two 9-inch round cake pans. Cream together shortening and sugars. Sift together dry ingredients and set aside. Mix mashed bananas, eggs, milk and vanilla with creamed mixture until just combined. Slowly add in dry ingredients until just combined. Do not over-mix. Pour in prepared cake pans. Bake for 35 to 40 minutes or until cake tester or toothpick comes out clean. Allow to cool completely on wire racks before filing or frosting. Prepare filling and frosting while cake cools. To prepare filling, soften cream cheese. Combine cream cheese with marshmallow crème until smooth. Split cooled cake layers horizontally. Place first layer on cake plate; place 1/3 of the filling in the center of the layer and spread evenly to the sides. Repeat with next 2 layers. Top with final layer. To prepare frosting, combine milk and butter in a saucepan. Heat until butter has melted. Pour over 3 cups powdered sugar. Blend. Add peanut butter. Beat until well blended and of good spreading consistency. Stop here if you prefer a thinner frosting. For a more “fudgy” frosting, add additional 2 cups powdered sugar and mix well. Frost top and sides of cake. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page