INGREDIENTS

INSTRUCTIONS

To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two
9-inch cake pans or one 13-by-9-by-2-inch baking pan with shortening.
Then flour and set aside.  Sift flour with baking powder; set aside.
In mixer bowl, beat sugar with eggs and butter on medium speed 5
minutes, scraping bowl down several times. Reduce speed to low, beat
in bananas and buttermilk. Add dry ingredients all at once, mixing
only moisten dry ingredients. Spoon batter into pans and bake on
middle shelf of oven 25 to 30 minutes, or until wooden pick inserted
in center comes out clean.  Cool 5 minutes in pans, then turn onto rack
to finish cooling. For  best results, wrap cooled layers in film and
ripen overnight before  serving. Either serve plain or with Chocolate
Glaze.  To make Chocolate Glaze: Sift sugar with cocoa, set aside. Melt
chocolate in top of double boiler over simmering water, or in
microwave oven on high for 1 minute. Off heat, stir boiling water  into
melted chocolate to make a smooth paste, then stir in  sugar-cocoa
mixture. Spread evenly while warm over Banana Cake layers.  Variation:
To make Banana Nut Cake, fold in 1/2 cup chopped pecans or  walnuts
with flour.  Per serving (based on 12 servings with glaze): 346
calories, 5 grams  protein, 62 grams carbohydrate, 10 grams fat, 70
milligrams  cholesterol,  Per serving (based on 12 servings without
glaze): 319 calories, 5  grams protein, 52 grams carbohydrate, 8 grams
fat, 70 milligrams  cholesterol,  Francis Price writing in the
Oregonian's FOODday, 1/12/93.  Posted by Stephen Ceideburg  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1892
Calories From Fat: 207
Total Fat: 24g
Cholesterol: 281.8mg
Sodium: 895.4mg
Potassium: 727.4mg
Carbohydrates: 402.3g
Fiber: 10.6g
Sugar: 227.8g
Protein: 32.5g