1/2 c. shortening
1 1/2 c. sugar
2 lg. eggs (or 3 small ones)
2 c. cake flour (or 2 c. regular flour minus 4 tbsp.)
1 c. mashed bananas
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk (or 1/2 c. sweet milk plus 1 tbsp. vinegar)
1/2 c. chopped walnuts

Cream shortening; add sugar and eggs; beat well. Sift together soda, powder, salt and flour and add to creamed mixture alternating with milk. BEAT WELL! Mix in mashed bananas, vanilla and lastly, fold in nuts. Bake in 2 greased round pans for 30-35 minutes at 350-375 degrees. Cool 10-15 minutes in pan, then remove and frost.

FROSTING:

3/4 c. vegetable shortening
2 c. confectioners sugar
1 c. milk
5 level tbsp. flour
1 tsp. vanilla

Mix milk with flour; cook over low heat until mixture forms a thick paste. Refrigerate until cold. Cream shortening; add flour and milk mixture, alternating with sugar, beating constantly with electric mixer. When blended, add vanilla and beat until fluffy.