Mash ripe bananas	Split each layer in half horizontally

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Banana Ribbon Cake

Source: "No Experience Necessary", Original Recipes From Pope's Cafeterias in St. Louis, 1979

Yield: 1 cake

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Ingredients

• 1 cup (about 3 medium) mashed ripe bananas

• 2 2/3 cups sifted cake flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 2 tsp salt

• 1/3 cup all purpose vegetable shortening

• 1/4 cup (1/2 stick) margarine

• 2 cups granulated sugar

• 2 large eggs

• 3/4 cup buttermilk or sour milk

• 1/2 tsp vanilla

• All purpose vegetable shortening for spreading on pans

• 1 1/2 qt whipped topping OR 3 cups whipped cream AND 6 Tbsp confectioner's sugar

• 1 1/2 lb bananas, sliced

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Preparation

Preheat oven to 350 degrees.

Mash ripe bananas thoroughly. Set aside.

Have shortening and margarine at room temperature. Cream with sugar at low speed of an electric mixer for four minutes.

Add eggs, one at at time. Continue creaming for five minutes at medium speed. Add bananas, buttermilk and vanilla. Continue to beat for one minute. Turn the mixer to low and add sifted dry ingredients, one-third at at time, beating well after each addition. After all of the dry ingredients have been added, turn machine to medium speed and beat for one minute. Do not overmix.

Immediately pour batter into two greased and floured 8-inch round cake pans and bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Cool thoroughly. Split each layer in half horizontally. On a serving platter, place a strip of cake, top with 1 cup whipped topping (or whipped cream beaten until stiff and sweetened with powdered sugar). Arrange 1/3 of the sliced bananas on the topping, cover with the second layer of cake.

Spread 1 cup whipped topping on second layer, arrange 1/3 of the bananas on top, cover with the third layer. Frost with 1 cup whipped topping, add remaining bananas. Top with remaining strip of cake, frost top and sides of cake with remaining whipped topping. Serve immediately or store in the refrigerator. If whipped cream is used, cake will not store well.