2 c. all-purpose flour
1 2/3 c. sugar
1 1/4 tsp. baking soda
1 tsp. salt
3/4 tsp. baking powder
2/3 c. shortening
2/3 c. buttermilk
3 eggs (1/2 to 2/3 c.)
1 1/4 c. mashed ripe banana (about 3 med.)
2/3 c. finely chopped nuts
Vanilla Butter Frosting

Heat oven to 350 degrees. Grease and flour oblong pan, 13 x 9 x 2 inches or three (8 inch) or two (9-inch) round layer pans. Measure all ingredients except frosting into large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour batter into pan(s).

Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes. Cool. Frost cake with Vanilla Butter Frosting.

Do not use self-rising flour in this recipe.

VANILLA BUTTER FROSTING:

1/3 c. butter, softened
3 c. confectioners' sugar
1 1/2 tsp. vanilla
About 2 tbsp. milk

Blend butter and sugar. Stir in vanilla and milk; beat until smooth and spreading consistency.

Note: For three 8-inch layers, use 1/2 cup butter, softened, 4 1/2 cups confectioners' sugar, 2 teaspoons vanilla and about 3 tablespoons milk.