I don't make this very often because of the obscene amount of sugar, but it is still one of my all time favorites as an occasional indulgence....
I also sometimes substitute a dose appropriate amount of canna-butter in the frosting............
(not in Grandmas original recipe)
This is a pretty easy and forgiving recipe. (meaning you could cut the sugar if you wanted)
You can use one 8" x 11" pan, or make two in 8" x 8" pans and freeze one. It's actually even better frozen and thawed, or the next day (if it lasts that long)
Butter and flour your pan or pans and set aside.
Make your "sour milk" if you don't have buttermilk. Add 2 tbsp. white vinegar to 3/4 cup milk, stir and set aside for at least 15 minutes or longer.
In a mixing bowl add:
2 and 1/2 cups sugar
2 cups flour
1 tsp salt
1 and 1/2 tsp baking soda
3/4 cup Crisco shortening
3/4 cup buttermilk or "sour milk"
1 and 1/2 tsp vanilla extract
1 and 1/2 to 2 cups of mashed banana (overripe is actually better) or about 4 bananas
Mix all the above until equally dispersed (there will be some small lumps of shortening)
Add 1 cup of coarse chopped walnuts and mix in.
Pour this into your large baking dish or two smaller dishes and bake at 400F for 40 minutes.
(check with a toothpick, it should pull out no longer wet)
Set cake to cool to just warm before frosting.........
3 cups of powder sugar
1 egg yolk
1/3 cup softened butter
3 tbsp of STRONG coffee
Mix until smooth and spread evenly over warm cake. The frosting melts into the cake a little, but if you frost the cake too warm, it will run off the edges.
I'm eating a piece while I type this....