A banana cake for any size pan

Yield: 1 Servings

Measure Ingredient
2¾ cup All purpose flour; sifted
3½ teaspoon Baking powder
¾ cup Shortening
1 teaspoon Salt
1½ cup Sugar
3 \N Eggs
1 teaspoon Vanilla extract
2 cups Mashed ripe bananas; 5-6 bananas

Preheat oven to 350. Grease well and flour 2 9 inch round layer pans 1½ inches deep or 1 13x9x2 inch oblong pan or 2 ½ dozen medium cupcake pans.

Sift flour, baking powder and salt together. Cream shortening until soft.

Gradually add sugar, beating until light and fluffy after each addition.

Add eggs and vanilla nad beat until thick and lemon colored. Add dry ingredients alternately with bananas. Blend well after each addition.

Bake: 9 inch round layers--30-35 minutes 13x9x2 oblong--40-45 minutes

Cupcakes--15-20 minutes

Cake is done if center springs back when touched lightly with finger. Cool cakes in pan on rack 10 minutes before removing from pan and frosting with favorite frosting.

Recipe by: Unknown Cookbook

Posted to MC-Recipe Digest V1 #995 by L979 <L979@...> on Jan 8, 1998

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