2 1/2 c. sifted flour
1 2/3 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
1 1/4 tsp. baking powder
2/3 c. shortening
1/3 c. buttermilk
2 lg. eggs
1 1/4 c. mashed, ripe bananas (about 3 bananas)
2/3 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) square cake pans or 1 (10 x 13) cake pan.

Sift together flour, sugar, soda, salt, and baking powder. Add shortening, buttermilk, eggs, and bananas. Mix all ingredients well by hand or at medium speed of electric mixer. Fold in chopped pecans by hand.

Pour batter into greased and floured cake pan(s). Bake 30-35 minutes or until center of cake bounces back when touched lightly with tip of one finger. Pour topping over cake while it is still hot and in the pan(s).

Cool cake in the pan(s) or serve warm from the pan(s).

TOPPING:

1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 tbsp. white corn syrup
1/4 c. butter butter (1/2 stick)
1 tsp. vanilla

While the cake is baking, mix all the topping ingredients together by hand in a medium sized saucepan.

Boil topping ingredients until a single drop of the mixture dropped into a small glass of ice cold water forms a soft ball before hitting the bottom of the glass.