My dad brought over a huge bunch of ripe bananas one day. We had to eat them, and finish them quick! So my smart husband took the opportunity to SUGGEST Banana Bread.
“Hey, I like banana bread. Can you make banana bread? I like the kind that Sis Joanne (O’Connell) made in India. Can you get the recipe from her? *big grin*”
So with a phone call, I found out I actually already have the recipe in the cookbook Sis Joanne had given me for a birthday. So I had my first go at making banana bread. It was so good I made another one 2 days later! (Well, we also had to finish up the rest of the bananas.)
Banana Cake
1/2 cup shortening
2 cups flour
1/2 cup brown sugar
1/2 cup sugar
1 cup bananas, mashed
2 large eggs
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
3/4 cups buttermilk (I used normal milk with 1 tsp of apple cider vinegar, or vinegar will do) (you can also add 2/3 cups of nuts if you like)
Mix all the ingredients together and pour in a 9X13 inch greased and floured cake pan. Bake at 180 degrees celcius for 30 to 40 minutes. (I used a loaf pan and put the rest of the batter in muffin cups to make banana muffins)
Privileged to Serve 
hi delia. for the shortening, can it be replace with butter or something? and what kind of flour?
Hi Taferine. Yes for shortening I use butter and it’s plain flour or all purpose flour. Have fun trying!