1 3/4 c. cake flour
1 tsp. baking soda
1/2 tsp. salt, optional
1 1/2 c. sugar
1 tsp. lemon juice
1/3-1 c. chopped nuts
1/2 c. buttermilk
1/2 c. shortening
2 med. well ripened bananas
2 eggs
1 tsp. vanilla

Preheat oven to 375 degrees. Sift flour (into measuring cup), resift 4 times with soda and salt. In another bowl, crush bananas. Add lemon juice and stir in buttermilk.

In yet another bowl, cream shortening, add sugar gradually, cream thoroughly. Add eggs one at a time, beating well after each egg. Stir in vanilla. Add dry ingredients alternately with banana mix in 3 or 4 portions, beginning and ending with flour with paper or grease well. Bake 15-18 minutes until done. Yield 15-16 medium cupcakes.

For cake: Preheat oven to 350 degrees and bake in two 8 inch pans or 1 large pan 28-30 minutes.