Categories: Cake

Ingredients

• 1/2 C shortening (or butter)
• 1 1/2 C sugar (or -1/2 C sugar, 1/2 C sucanat, 1/4 C dairy whey)
• 2 eggs
• 1 t vanilla
• 3 med. - lg. bananas, mashed
• 5 T buttermilk
• 1 1/2 t baking soda
• pinch salt
• 1/2 C chopped pecans (can substitute almonds)
• 2 C flour (1 1/2C white + 1/2 C ww flour)

Directions

1. Grease and flour your loaf pan, 9.75 × 5.75. Preheat oven to 350F.

2. Stir the baking soda into the buttermilk. Set aside.

3. Cream the shortening (butter) with the sugar(s).

4. Add the eggs and vanilla, beating well.

5. Add the pinch of salt to the flour. Add the flour/salt mixture alternately with the mashed bananas to the creamed mixture.

6. Stir in the buttermilk mixture.

7. Fold in the nuts.

8. Pour into greased and floured loaf pan.*

9. Bake approx. 50-55 minutes in preheated oven of 350 degrees. If using glass or really dark pans, don’t forget to decrease oven temp. by 25 degrees. Also, loaf pans seem to do better at 325 degrees.

10. Let the cake cool in the pan for 10-15 minutes, then turn out on cooling rack.

11. *You can also use a small tube pan, or several mini loaf pans. This is not a high rising cake. It is really more of a quick bread. You can also frost this with a fluffy chocolate frosting or a cream cheese frosting. But who has time for that when there is cake to eat.

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