3/4 c. shortening
1 1/2 c. sugar
2 eggs
3/4 c. mashed banana (1 banana)
1 tsp. vanilla
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2/3 c. buttermilk or sour milk
1/2 c. chopped walnuts or pecans

In a large bowl beat shortening and sugar on high speed until light and fluffy. Add eggs, beat 2 minutes at medium speed. Add mashed banana and vanilla. Beat 2 minutes more. In small bowl stir together flour, baking soda and baking powder and salt. Add to creamed mixture alternately with buttermilk. Beat well after each addition. Stir in chopped nuts. Pour batter into greased and floured 9 inch round cake pans. Bake at 375 degrees for 25 minutes or until wooden pick inserted just off center comes out clean. Cool layers 10 minutes. Invert onto wire racks to cool completely.

CREAMY NUT FILLING FOR BANANA NUT CAKE:

In a medium saucepan stir together:

1/2 c. packed brown sugar
2 tbsp. all-purpose flour

Stir in:

1/2 c. evaporated milk

Add:

2 tbsp. butter

Cook stirring constantly until mixture is thickened and bubbly. Remove from heat. Stir in:

1/3 c. finely chopped walnuts or pecans
1/2 tsp. vanilla
Dash of salt

(NOTE: Chill 1-2 hours).

FROSTING FOR BANANA NUT CAKE:

1 egg white
1/2 c. shortening
1/4 c. butter
1 tsp. vanilla
2 c. sifted powdered sugar

In medium mixer bowl, beat together 1 egg white and 1/2 cup shortening and 1/4 cup butter and 1 teaspoon vanilla on medium speed until blended. Gradually add 2 cups sifted powdered sugar beating until light and fluffy.