Easter Banana Cake

Cake:

1. Preheat the oven to 350°F and spray two 8 or 9-inch cake pans with nonstick spray, such as Baker’s Joy® Nonstick Baking Spray with Flour.
2. In the bowl of a mixer, cream together the granulated sugar, brown sugar and shortening on medium-high speed for 3 minutes.
3. Blend in the egg, vanilla and mashed banana on medium speed, scraping the sides of the bowl as needed. Mix until well blended.
4. In a medium bowl, whisk together the flour, milk powder, baking powder and salt.
5. With the mixer on low, alternate adding the flour mixture and the buttermilk. Mix until all the flour is incorporated. Do not overmix.
6. Pour the batter evenly into the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pans for 15 minutes. Then run a knife around the edges of the pan and invert the cakes onto a cooling rack.
9. Cool completely before frosting.

Frosting:

1. In the bowl of a mixer, cream the shortening, butter, vanilla extract and salt until creamy.
2. Add the powdered sugar, a cup at a time, and blend in each addition.
3. Add the milk, 1 tablespoon at a time, until your desired consistency is reached.