Cake:

1/2 c. shortening
2 c. sugar
1 egg and 1 egg white
1 c. buttermilk
1 c. mashed ripe bananas
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts

Filling:

1/2 c. packed brown sugar
1/4 c. all-purpose flour
pinch of salt
3/4 c. milk
1 egg yolk
1 tsp. vanilla
1/2 c. chopped nuts
confectioners sugar

In a mixing bowl, cream shortening and sugar. Beat in egg and egg white. Add buttermilk and bananas. Mix well. Combine flour, baking soda and salt; stir into creamed mixture. Add vanilla and nuts. Pour into 2 greased and floured 9-inch round baking pans.

Bake at 350°F for 35 minutes or until done when tested. Cool.

For filling, melt butter and brown sugar in saucepan over medium heat. In a small bowl, combine flour and salt with small amount of milk. Stir until smooth. Add remaining milk gradually. Add egg yolk and mix well. Stir into saucepan. Cook and stir over medium heat until very thick, about 10 minutes. Add vanilla and nuts. Cool. Spread between cake layers. Dust top with confectioners sugar. Chill. Store in refrigerator.

Yields 10 to 12 servings.