• 2-1/2 cups flour
• 1 tsp. baking powder
• 3/4 cup shortening
• 1-l/2 cups sugar
• 2 eggs
• 1/4 cup buttermilk
• 1 tsp. vanilla
• 1-1/4 cups mashed ripe bananas

Preparation -
Combine the dry ingredients; set aside. In a separate bowl, cream the shortening, sugar and eggs together. Add the dry ingredients to the shortening mixture and mix well. Add the buttermilk, mashed bananas and vanilla. Beat all ingredients together at medium speed for about 2 minutes. Pour the batter into greased and floured cake pans. (2 - 8" or 9" round pans, or 1 - 9" x 13" oblong pan, or 2 lined cupcake pans. Bake in a preheated oven at 375º. Bake 8" or 9" layers, for 30 to 35 minutes. Bake a 9" x 13" oblong cake for about 35 to 38 minutes. Bake 2 dozen cupcakes for 20 to 25 min. The cake is done if the top springs back when pressed lightly in the center. Frost with creamy vanilla frosting.