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2 1/4 c. flour
1 2/3 c. sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2/3 c. shortening
2/3 c. buttermilk or sour milk
1 1/4 c. mashed ripe bananas
3 eggs

Blend dry ingredients. Add shortening, buttermilk and
bananas. Beat 2 minutes at medium speed on mixer. Add eggs
and beat 2 more minutes. Pour into pans and bake at 350 degrees.
Makes 2 (9-inch) layers, bake for 35 minutes; 13 x 9 x 2-inch,
bake for 45 to 50 minutes; 2 loaf pans, bake for 50 to 55
minutes. Cool and frost with whipped cream frosting.
Tip: Freeze overripe bananas until ready to make banana
cake. Let thaw. Remove skins and add directly to batter
without mashing.

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