Serve with whipped cream or ice cream. If desired, drizzle cake with glaze or frost when cooled.

1 cup shortening

2 1/2 cups sugar

3 cups all-purpose flour, sifted before measuring

1 1/2 teaspoons baking soda

1 teaspoon salt

4 egg yolks, beaten

6 tablespoons buttermilk or sour milk

2 teaspoons vanilla extract

2 cups mashed ripe bananas

1 cup chopped pecans

1 cup chopped raisins

4 egg whites, beaten

• Cream shortening and sugar.
• Combine dry ingredients in a separate bowl. Add dry ingredients to the creamed mixture alternately with egg yolks and buttermilk.
• Stir in vanilla, mashed bananas, and chopped pecans.
• Fold in beaten egg whites.
• Spoon batter into a greased and floured tube pan; bake banana cake at 325° for about 1 1/2 hours.