Ingredients:

• 1/2 cup shortening;
• 1 teaspoon vanilla ;
• 1 cup sugar;
• 2 eggs;
• 2 1/4 cups sifted cake flour;
• 1/2 teaspoon baking soda;
• 1/2 teaspoon salt;
• 2 1/2 teaspoons baking powder;
• 1 cup mashed ripe bananas,
• about 2 large ripe bananas;
• 1/4 cup buttermilk

Method: Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together the dry ingredients; add alternately with banana and milk to the creamed mixture, beating well after each addition. Fill greased and floured or paper lined muffin cups about 1/2 full. Bake at 375°C for 18 to 20 minutes, or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.