1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2/3 c. mashed ripe bananas (can be doubled for more moist cake)
1 tsp. lemon juice
1/2 c. buttermilk
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts

Mix flour, soda and salt. Mash bananas and add lemon juice and mix in buttermilk. Cream shortening and sugar, add egg and vanilla. Alternate dry ingredients and banana mix. Fold in nuts. Bake. Cool 10 to 15 minutes. Turn on plate, peel paper.

Cool and top with whipped cream. Pour into two 9 inch pans, greased and lined with wax paper. Preheat oven. Bake at 350 degrees for 28 minutes.