I have been baking this banana cake for 25 years. My first Betty Crocker cookbook was a hand-me-down from an elderly lady I took care of my Sr. year in high school. She taught me so much about life -- and most of it revolved around baking (she ran a hotel resteraunt for 60 years.)
Over the years, this reciepe has evolved. I now use oil instead of shortening, sour cream instead of buttermilk and I use mixture of whole wheat flour with regular flour. With either mixture... it comes out PERFECT every time.