2 1/4 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas (2 lg.)
1 c. buttermilk (room temperature)
2/3 c. shortening
1 1/2 c. sugar
2 eggs (room temperature)
1 tsp. vanilla

Preheat oven to 350°F.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together until mixed.

In the bowl of a mixer, beat ripe bananas until mashed. Add sugar and shortening. Beat 5 minutes.

Add eggs, one at a time, beating after each addition. Gradually add 1/3 of the flour mixture and 1/2 of the buttermilk, repeating until entire amount is used. Stir in vanilla. Beat 1 minute.

Pour into a greased and lightly 9x13-inch lightly floured pan.

Bake in preheated oven until a toothpick inserted in center comes out clean (or about 30-35 minutes).

ICING:

1 pkg. (8 oz.) cream cheese, softened
1/2 c. light corn syrup
1/2 c. creamy peanut butter
1 c. chopped unsalted peanuts

Combine ingredients for Icing; spread over top of cake while still warm.