Banana Cake (#1)

For some reason, I was surprised by how good this is: very moist, good texture and flavor, not too sweet. Nut-free for those who don't care for banana nut bread. A little cinnamon wouldn't be a bad idea, though I can't say I missed it.

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In fact, after several days of enjoying it for breakfast, I am editing this post to declare this to be the best banana bread I've ever made.

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I made a loaf, and it filled the 10" pan completely. Whenever I get around to making a layer cake, I'll provide more details on pan size and baking time, since the recipe card doesn't specifiy.

The only thing I want to point out is the part about mixing the buttermilk and baking soda together before adding it to the batter. This is the second recipe out of the Yellow Box that says to do that, and I'm not sure why (I could probably look it up, but I don't feel like it right now). Anyway, when I first started getting all the ingredients set out, I went ahead and mixed the soda with the buttermilk. By the time I was ready to add it to the batter, the mixture had expanded by about 25%, and I worried that the cake wouldn't rise as much as it should in the oven. I dumped it out, prepared a new mixture, and added it to the batter immediately. I choose to believe it made a difference.

Next time, I'll make it as a cake.
But what kind of frosting should I use?
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Banana Cake
½ cup shortening
1½ cup sugar
2 eggs
2 cups flour
2 tsp baking powder
½ tsp salt
1 tsp baking soda
½ cup buttermilk
3 ripe bananas
1 tsp vanilla

For a loaf, grease (and flour?) a (10") loaf pan and preheat oven to 350°.
For a layer cake, grease (and flour?) two cake pans and preheat oven to 375°.
Cream shortening and sugar. Beat in eggs. Blend in flour, baking powder, and salt. Stir soda into buttermilk, then mix that into the batter. Blend in bananas and vanilla. Pour batter into pan(s).

Bake loaf for 1 hour (check for doneness with a toothpick).
Bake layer cake 25-30 minutes(?) (check for doneness with a toothpick).

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