| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 1 | Servings | |
INGREDIENTS
| 2 3/4 | c | All purpose flour; sifted |
| 3 1/2 | ts | Baking powder |
| 3/4 | c | Shortening |
| 1 | ts | Salt |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | ts | Vanilla extract |
| 2 | c | Mashed ripe bananas; 5-6 bananas |
INSTRUCTIONS
Preheat oven to 350. Grease well and flour 2 9 inch round layer pans 1 1/2 inches deep or 1 13x9x2 inch oblong pan or 2 1/2 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@aol.com> on Jan 8, 1998
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”