A Banana Cake For Any Size Pan Recipe

• 23/4 c. All purpose flour, sifted
• 31/2 tsp Baking pwdr
• 3/4 c. Shortening
• 1 tsp Salt
• 11/2 c. Sugar
• 3 x Large eggs
• 1 tsp Vanilla extract
• 2 c. Mashed ripe bananas, 5-6 bananas

1. Preheat oven to 350.
2. Grease well and flour 2 9 inch round layer pans 1 1/2 inches deep or possibly 1 13x9x2 inch oblong pan or possibly 2 1/2 dozen medium cupcake pans.
3. Sift flour, baking pwdr and salt together.
4. Cream shortening till soft.
5. Gradually add in sugar, beating till light and fluffy after each addition.
6. Add in Large eggs and vanilla nad beat till thick and lemon colored.
7. Add in dry ingredients alternately with bananas.
8. Blend well after each addition.
9. Bake: 9 inch round layers-30-35 min
10. 13x9x2 oblong-40-45 min
11. Cupcakes-15-20 min
12. Cake is done if center springs back when touched lightly with finger.
13. Cold cakes in pan on rack 10 min before removing from pan and frosting with favorite frosting.

flour, baking pwdr, shortening, salt, sugar, eggs, vanilla, mashed ripe bananas

Taken from cookeatshare.com/recipes/a-banana-cake-for-any-size-pan-61839 (may not work)