Banana Nut Cake

	3 cups sugar
	1 cup shortening
	2 tsps. vanilla
	1/2 tsp. butter flavor
	4 whole eggs
	3 1/2 cups flour
	2 tsps. baking soda
	1/4 tsp. salt
	1/2 cup buttermilk
	6 small ripe bananas
	1 cup chopped pecans Cream shortening, sugar & flavors in large mixing bowl Add eggs, one at a time Sift flour, soda & salt together Add alternately with milk Mash bananas & add to mixture Add nuts Bake in 10" greased & floured tube pan at 325 degrees for 1 hour & 30 minutes, OR use two greased and floured loaf pans for 1 hour & 10 minutes  ( I use a bundt pan & two loaf pans) Comment:  Many folks call this banana nut bread, but my mother said bread has less sugar...This cake was made for almost as many years as I can remember by my mother, Dona Waters.  She and Daddy were charter members of the first congregation of the church in Oklahoma City, along with Brother Pete Sumpter and his wife, who later moved to California, Brother John Hall and his wife, who I believe, also moved to California, and Brother and Sister Rozelle.

From the kitchen of: Corine Thomison, Church of Christ, Belton, Texas