Verjean's Banana Cake

This delicious banana cake recipe is from my grandmother, Verjean Gunn Arends of Ackley, IA. She was an award-winning cook and this is a great recipe. Make this into wonderful mini-loaves, a regular cake, or put in a jelly-roll pan to make bars. Goes great with frosting.

• Ready In: 45 mins
• Serves: 8
• Yields: 8 mini loaves

Ingredients

• 2 1⁄2 cups flour
• 1 2⁄3 cups sugar
• 1 1⁄4 teaspoons baking powder
• 1 1⁄4 teaspoons baking soda
• 1  teaspoon salt
• 2⁄3 cup  Crisco
• 1⁄3 cup buttermilk
• 1 1⁄4 cups  mashed bananas (3-4)
• 1⁄3 cup buttermilk
• 2  large eggs, unbeaten

Directions

1. FIRST, STIR YOUR DRY INGREDIENTS IN A BOWL:.
2. 2 1/2 cups flour.
3. 1 2/3 cups sugar.
4. 1 1/4 teaspoons baking powder.
5. 1 1/4 tsp baking soda.
6. 1 teaspoons salt.
7. ADD THE FOLLOWING
8. 2/3 cup Crisco.
9. 1/3 cup buttermilk.
10. 1 1/4 cup mashed bananas (3-4).
11. NEXT, Beat 2 minutes at medium speed.
12. THEN ADD THE FOLLOWING:.
13. 1/3 cup buttermilk.
14. 2 large eggs, unbeaten.
15. Beat 2 more minutes. Put in greased 9 x 13 pan. Bake 30 to 45 minutes at 350. If you decide to do mini loaves, only fill about 2/3 fulls because the batter will rise considerably. Even at 2/3 full, the tops were about 2 1/2 inches above the loaf pan.