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| 2 3/4 Tasse | flour all purpose, sifted |
| 3 1/2 Teelöffel | baking powder |
| 3/4 Tasse | shortening |
| 1 Teelöffel | salt |
| 1 1/2 Tasse | sugar |
| 3 | eggs |
| 1 Teelöffel | vanilla extract |
| 2 Tasse | Mashed ripe bananas; 5-6 bananas |
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Preheat oven to 350. Grease well and flour 2 9 inch round layer pans 1 1/2 inches deep or 1 13x9x2 inch oblong pan or 2 1/2 dozen medium cupcake pans. Sift flour, baking powder and salt together. Cream shortening until soft. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and vanilla nad beat until thick and lemon colored. Add dry ingredients alternately with bananas. Blend well after each addition.
Bake: 9 inch round layers-30-35 minutes
13x9x2 oblong-40-45 minutes
Cupcakes-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.
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