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Banana Cake

2/3 cup shortening
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp salt
1 1/4 cups mashed fully ripe bananas
2/3 cups buttermilk
2 eggs
2/3 cup chopped walnuts (opt.)

Place shortening in mixing bowl. Sift in dry ingredients. Add
bananas and 1/3 cup of the buttermilk. Mix until moistened; beat
2 minutes at medium. And the other 1/3 cup of buttermilk and the
eggs. Best 2 more minutes. Fold in chopped walnuts. Bake in 2
greased and lightly floured 9-inch cake pans at 350F for about 35
minutes. Cool 10 minutes in pans, remove from pans and cool
completely.

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5 of 9 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Yummy banana cake!, February 7, 2006 - 10:40 AM
Reviewer: Laura L. from Woodbridge, Ontario Canada
Since my daughter has a nut allergy, I skipped the walnuts, but instead put the batter in a 13*9" pan and sprinkled streusal on top. (1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, pinch cinnamon-all crumbled together in chunks, even chocolate chips are great!). Needless to say it looked and tasted great, and no one missed the nuts at all because there was the crunch factor with the streusal. Next time I will try an angel food pan to make it look like more of a "coffee cake". Hope you try it!! Yummm

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11 of 22 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Simply scrumptious !, December 2, 2004 - 05:59 PM
Reviewer: Peggy from West Covina, CA
This recipe is marvelous !! I used this cake for the second tier of my son's Wedding Cake in October, 2004 The filling, was a creamy butter frosting with toasted, chopped walnuts. Everyone loved it.

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