9 x 13 Pan:
2/3 c. shortening
2 c. sugar
3 eggs
1 1/3 tsp. vanilla
3 c. flour
1/3 tsp. salt
1 1/3 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. allspice
Dash of ginger
3 med. very ripe bananas
1 c. sour milk
1 1/3 tsp. baking soda

9 x 9 Pan:
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
Dash of ginger
2 med. very ripe bananas
2/3 c. sour milk
1 tsp. baking soda

10 x 14 Pan:
3/4 c. shortening
2 1/4 c. sugar
4 eggs
1 1/2 tsp. vanilla
3 1/2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. allspice
Dash of ginger
4 med. very ripe banana
1 1/4 c. sour milk
1 1/2 tsp. baking soda

To make sour milk, add 2 teaspoon vinegar to milk and allow to sit 3 minutes.

Cinnamon, nutmeg, allspice, and ginger are optional for spice cake.

Add banana mixture from blender alternately with flour mixture, beating well after each addition, about 3-4 additions.

Add (optional) 1/3 to 2/3 cup coffee depending on size of cake.

Add (optional) 1/2 cup nuts for 9 x 13 pan, 1/3 cup for 9 x 9 pan, and 3/4 cup for 10 x 14 pan; add 1 cup raisins for 9 x 13 pan, 3/4 cup for 9 x 9 pan, and 1 1/2 cups for 10 x 14 pan; add 10 ounces chocolate chips for 9 x 13 pan, 8 ounces for 9 x 9 pan, and 12 ounces for 10 x 14 pan. (More raisins may be used according to taste.)

Pour in greased pan. Bake at 350 degrees for 55-60 minutes.

Frosting is optional. Creamy Glaze is medium soft; spread thin; make with milk or coffee.

CREAMY GLAZE:

1/3 c. butter, melted
2 c. sifted confectioners sugar
1 1/2 tsp. vanilla
4-6 tbsp. liquid (1 tbsp. at a time until right consistency)

Water, milk, coffee or lemon juice depending on flavor desired.]

Blend sugar and vanilla into melted butter. Stir in liquid.

Glazes about 1 dozen doughnuts; frosts a cake approximately 9 x 13; or 3 dozen cinnamon rolls.