1/2 c. solid Crisco
1 1/2 c. sugar
2 eggs, separated
1 c. mashed, ripe bananas
2/3 c. buttermilk
2 c. flour, sifted
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
Instructions
Cream sugar and Crisco. Add egg yolks and mashed bananas. Sift flour, baking powder and salt together. Add alternately with milk to sugar mixture. Beat egg whites with baking soda until stiff; fold into mixture. Blend in vanilla. Bake at 350 degrees for
35-40 minutes in 8x12 inch cake pan, greased. Frost with a Butter Cream Frosting.
Extra Notes
I have entered a Rum Butter Cream recipe in this cookbook, that you can change the rum for vanilla in for this recipe.
