I know the scrawl on this one is almost undecipherable. This is what age does to impeccable Palmer handwriting. Or speed. IN any case, this is an excellent cake that you get to call cake instead of banana bread. Don’t waste those bananas. You know that food prices keep going up, bananas are in danger of dying out and well, wasting food is a waste of resources in so many ways.
Banana Nut Cake
1 cup shortening
1 1/2 cups sugar (I cut this down)
Hold for later. (Meaning cream it together while making the rest of the filling)
In separate bowl mix:
3 eggs minus 1 yolk
2 1/4 cups flour
1/2 cup buttermilk
1 teaspoon soda
1 cup mashed banana
1 cup pecans
Combine and mix until smooth but don’t over-mix. Pour into 2 cake pans and bake in a 350 oven 25 minutes. (I find it takes me longer, so bake until cake is done in center) Cool.
Cream 1 stick butter, 1 egg white (you can skip the egg white or use pasteurized ones if you are squeamish) 1 box (10 oz-1 lb) powdered sugar and small amount of milk to make soft icing