1 teaspoon vegetable shortening
1 tablespoon all-purpose flour
3 cups cake flour; sifted
1 tablespoon baking powder
1/3 cup plus 1 tablespoon butter; softened or 1/2 cup margarine; softened
3 large eggs
1 1/2 cups ripe bananas; mashed
1/3 cup low-fat buttermilk
Chocolate glaze, optional:
1 cup unsifted powdered sugar
1/4 cup unsweetened cocoa powder
1 1/2 (1 ounce squares) unsweetened chocolate
1/4 cup boiling water
Lightly brush two (9-inch) layer cake pans or 13 x 9 inch baking pan with shortening, then dust with all-purpose flour. Sift cake flour with baking powder and set aside. Cream butter with sugar in large mixer bowl until light and fluffy. Beat in eggs on medium speed 5 minutes, scraping bowl down several times. Reduce mixer speed to low, beat in bananas and buttermilk. Add dry ingredients all at once, mixing only to moisten dry ingredients. Spoon batter into prepared pans and bake on middle shelf of 350 degree oven 25 to 30 minutes, or until wood pick inserted in center comes out clean.
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