1/2 c. soft shortening
1 1/2 c. sugar
2 lg. eggs (1/2 c.)
2 1/4 c. sifted Softasilk or
2 c. sifted Gold Medal flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
1 c. mashed ripe bananas (about 3)
1/2 c. chopped nuts, if desired

Grease and flour 2 (9 inch) layer pans or 1 (13x9 inch) oblong pan. Cream together until fluffy: shortening and sugar. Beat in eggs thoroughly. Sift together flour, baking powder, soda, salt. Stir in alternately buttermilk, mashed bananas, and nuts.

Pour into prepared pans. Bake until cake tests done; cool. Use whipped cream and sliced bananas for filling and spread whipped cream over top of cake. Place slices of bananas upright around edge.

I also use this recipe for banana bread. Bake in 2 (6x9) pans, 3 (3x6) pans, or whatever size pans you desire (fill pans a little over half full).