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Print this Recipe    Banana 11


2/3 cup shortening
2 1/2 cups all-purpose flour
1 2/3 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/4 cups mashed ripe banana (2 to 3 medium bananas)
2/3 cup buttermilk, divided
2/3 cups chopped pecans

Banana slices and fresh mint leaves for garnish (optional)

Preheat oven to 375 degrees F. Grease and flour two 9-inch round
cake pans. Combine flour, salt, baking powder and baking soda in
medium bowl; set aside. Beat together sugar and shortening in
large bowl with electric mixer until light and fluffy. Add eggs,
one at a time, beating well after each addition. Blend in bananas.
Add flour mixture alternately with buttermilk, beating well after
each addition. Stir in pecans or walnuts. Pour evenly into prepared
pans. Bake 30 to 35 minutes or until toothpick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes. Loosen
edges; invert layers onto racks to cool completely.

Prepare frosting. Fill and frost cake layers with frosting. For
a ridged effect, run a cake comb across the top and around the side
of the cake. Garnish with banana slices and mint leaves, if desired.

Makes 12 servings.


1/3 cup plus 2 tablespoons all-purpose flour
Dash salt
1 cup milk
1/2 cup shortening
1/2 cup (1 stick) margarine, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla

Combine flour and salt in medium saucepan. Gradually stir in milk
until well blended. Cook over medium heat until thickened, stirring
constantly. Let cool. Beat together shortening and margarine in
a large bowl until creamy. Add sugar; beat until light and fluffy.
Blend in vanilla. Add flour mixture; beat until smooth.


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