This recipe is from an IC cookbook.
1/2 cup shortening
2 cups sugar
1 1/2 cups mashed ripe bananas (about 3 medium) if can tolerate
3 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk (if can tolerate)
4 oz white baking chocolate , melted and cooled
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating will after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate.
Pour into three greased and floured 9" round baking pan. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
1 package (8 oz) cream cheese, softened
3/4 cup butter, softened
1 tsp vanilla extract
5 cups icing sugar
1/2 cup finely chopped nuts as desired and/or tolerated (toasted pecans are nice if can tolerate)
In a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in icing sugar. Spread between layers and over top and sides of cake. Sprinkle with nuts.
*Note: Instead of nuts you drizzle caramel sauce and/or melted white chocolate or sprinkle IC friendly shredded coconut.