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Recipe: A Banana Cake for Any Size Pan (Chiquita Banana recipe, 1980's)

Desserts - Cakes
A BANANA CAKE FOR ANY SIZE PAN

2 3/4 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 cup shortening
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas (5-6 bananas)

Preheat oven to 350 degrees.* Grease well and flour 2 layer cake pans (9-inch round, 1 1/2-inch deep), or 1 (13x9x2-inch) oblong pan, or 2 1/2 dozen medium cupcake pan cups.

Sift flour, baking powder and salt together; set aside.

Cream shortening until soft. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and vanilla and beat until thick and lemon colored. Add dry ingredients alternately with bananas. Blend well after each addition. Place in prepared pan(s).

Baking times: 9-inch round layers for 30-35 minutes, 13x9x2 oblong for 40-45 minutes, cupcakes for 15-20 minutes. Cake is done if center springs back when touched lightly with finger.

Cool cakes in pan on rack 10 minutes before removing from pan and frosting with favorite frosting.

*If using glass baking dish, reduce temperature to 325 degrees F.

Makes 2 (9-inch) layers, or 1 (13x9x2-inch) pan, or 2 1/2 dozen cupcakes
Source: Chiquita Bananas, 1980's
MsgID: 018549
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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