2/3 c. vegetable shortening
1 2/3 c. granulated sugar
3 eggs (room temp.)
2 1/4 c. cake flour, sifted
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
2/3 c. buttermilk (at room temp.)
1 1/4 c. mashed bananas (see note)
2/3 c. finely chopped walnuts

Preheat oven to 350 degrees. In large mixing bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, and beat well after each addition. Sift the flour, baking powder, baking soda and salt together and add them to the butter mixture, alternating with the buttermilk. Then stir in bananas and walnuts.

Pour into three 8 inch or two 9 inch greased and floured cake pans. Bake for 35 to 40 minutes or until the top springs back when touched lightly with your finger. Allow to cool 10 minutes, then remove from pans and let cool completely before frosting.

NOTE: Bananas should be at least 7 days old for maximum flavor. Buy them ahead of time and ripen them until the skin is heavily flecked with brown, the browner the better.

PENUCHE FROSTING:

3/4 c. (1 1/2 sticks) butter
1 1/2 c. brown sugar
1/4 c. plus 2 tbsp. milk
1/2 tsp. salt
1 1/2 tsp. vanilla
3 to 4 c. confectioners' sugar

In a small saucepan, melt the butter. Stir in the brown sugar and bring mixture to a boil over high heat. Reduce the heat and simmer for 2 minutes, stirring constantly. Add the milk and bring again to a boil, stirring all the while.

Remove from the heat and pour into mixing bowl. Let cool. Add salt and vanilla and gradually beat in the confectioners' sugar. Beat until the frosting is creamy and the right consistency for spreading. Spread between layers and frost top of cake. A cream cheese frosting is also nice on this cake.