2 1/2 c. sifted flour 1 2/3 cup sugar 1 1/4 tsp. baking powder 1 1/4 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 2/3 cup shortening 2/3 cup buttermilk 1 1/4 c. mashed ripe bananas 2 eggs
Preheat oven to 350. Grease and flour 2 (9 in.) cake pans or 1 (13x9) pan. Sift dry ingredients. Add shortening, buttermilk and banana. Beat on low speed for 2 minutes. Add the eggs and beat 1 minute more. Pour batter in prepared pans and bake for 25-30 min. If using a 13x9 pan, you may need a little longer. Check for doneness with fork or toothpick. Cool and frost with vanilla frosting (homemade buttercream tastes best!) This is the best recipe for using up bananas that have become a little too ripe. It is super moist and delicious! You can make it in a 13x9 pan if you want it a bit more simple.
Some people have accused me of being a good cook, but the truth is I am just an avid collector of good recipes. I am not above writing a recipe on the back of a napkin, on a receipt buried in my purse or even on a dollar bill if it becomes necessary. For me, cooking and baking is so much more than food. When I'm in the kitchen, I feel connected to my family and friends (old and new, living and gone) through the recipes they have shared with me. Each recipe has a story behind it and I wouldn't include it here if it didn't. I love the way my house feels when it is filled with the smell of something delicious in the oven. Cooking and baking relaxes me and helps me connect to the less-hectic life that I long for. If only the mess could clean itself up:0)
I will be working over the next several months to save and post all of the recipes from my Tried and True recipe book. I will also be adding many more new and delicious recipes for you all to enjoy. Bon Appetit!