Sift flour, measure and resift 3 times with baking powder, soda and salt. Cream shortening until soft and smooth, then add sugar gradually and continue creaming until light and fluffy. Add eggs one at a time and beat well after each addition. Stir in mashed bananas and flavorings. Add flour mixture and milk alternately, beginning and ending with flour. Pour into three 8-inch layer cake pans that have bottoms lined with thin, plain paper. Bake at 350 degrees F. about 25 minutes, or until cake tests done. Cool on rack 5 minutes before removing from pans. Cool and spread layers with Orange Filling or Lemon Filling. Makes 10 servings

Orange Filling: Blend sugar, flour and salt into the butter thoroughly. Add eggs and orange juice and beat until well-blended. Cook over medium heat until thick and smooth. Stir constantly. Remove from heat, add lemon juice and rinds. Cool slightly before spreading on cake. Enough for two 8 or 9-layers.

Lemon Filling: Blend flour, sugar and salt in sauce pan: add water, stir until smooth. Place over moderate heat, stir constantly until thick and clear, 7 to 8 minutes. Beat yolks, add a little hot mixture, beat thoroughly, return to saucepan, stir vigorously: and cook another 2 minutes. Remove from heat. Blend in rind and butter, then lemon juice. Cool. Spread between two 8-inch layers, and on top.