Banana Nut Cake

This is another recipe from a cookbook that Mother gave me for Christmas. This is probably my most used cookbook (Texas Tastes). This cake often reminds me of my dad. In his "beginning of the end" stage, eating was a BIG deal. My niece, Lacey, would bake him a banana nut cake (I don't think it was this recipe though) and he would eat that (sometimes half of it in a day!!). Therefore, by the time I moved home and moved in with him, this became a cake I made often. He loved it. It was also a favorite of his neighbor across the street, Letha Price. (However.....it is baked in the dreaded Bundt pan....haha.)

Banana Nut Cake: (From Evelyn McVey; Houston, Texas)

3 cups sugar

1 cup shortening

2 tablespoons Watkins vanilla

1/2 teaspoon watkins banana extract

1 teaspoon Watkins butter flavoring

4 eggs

3 1/2 cups flour

2 teaspoons soda

1/4 teaspoon salt

1/2 cup buttermilk

6 small ripe bananas

1 cup chopped pecans

Cream shortening, sugar, and flavors. Add eggs, one at a time. Add flour, soda, and salt together with milk. Mash bananas and blend into batter. Add nuts. Bake in a 10" greased and floured bundt pan. Bake 1 1/2 hours at 325. May be baked in loaf pans.