2 c. cake flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/3 c. sugar
1/2 c. shortening
1 tsp. vanilla
1 c. mashed ripe bananas
2 eggs (unbeaten)
1/2 c. coarsely chopped nuts (walnuts are best)
3 or 4 ripe bananas

Note: Have shortening at room temperature. Grease bottom of 13 x 9 x 2-inch pan.

(Do not line with paper.)

Measure into sifter: cake flour, baking powder, soda, salt and sugar. Measure into mixing bowl shortening. Measure into cup sour milk or buttermilk (with butter use 1/2 cup minus 2 tablespoons sour milk. With vegetable or any other shortening, use 1/2 cup sour milk).

Stir shortening just to soften. Stir in dry ingredients. Add 1/4 cup of the milk and mashed bananas and mix until all flour is dampened. Then beat 2 minutes in mixer at low speed. Turn batter into pan.

Bake at 375°F (350°F if gas oven) for 1 hour.

Coconut Topping:

1/4 c. butter
3/4 c. firmly packed brown sugar
1 1/2 tbsp. milk
3/4 c. shredded coconut

This meringue crusted cake is very tender and very special.