1/2  cup           Shortening
   2      cups          Sugar
   1                    Egg -- plus
   1                    Egg white
   1      cup           Buttermilk
   1      cup           Mashed ripe bananas
   2      cups          Flour
   1      teaspoon      Baking soda
   1      teaspoon      Salt
   1      teaspoon      Vanilla extract
     1/2  cup           Chopped walnuts -- FILLING:
     1/4  cup           Butter or margarine
     1/2  cup           Packed brown sugar
     1/4  cup           Flour
pn Salt 3/4 c  Milk 1	 Egg yolk 1 ts Vanilla extract 1/2 c  Chopped
walnuts Confectioner's sugar 
  In a mixing bowl, cream shortening and sugar.  Beat in egg and egg white.
 Add buttermilk and bananas; mix well. Combine flour, baking soda and salt;
 stir into the creamed mixture. Add vanilla and nuts. Pour into two greased
 and floured 9" round baking pans. Bake at 350 degrees for 35 minutes
 or until cake tests done.
Cool in pans 10 minutes before removing to a wire rack.
  For filling, melt butter and brown sugar in a saucepan over medium heat.
 In a small bowl, combine flour and salt with a small amount of milk; stir
 until smooth.
Add the remaining milk gradually. Add egg yolk and mix well; stir into
saucepan. Cook and stir over medium heat until very thick, about 10
minutes.  Add vanilla and nuts. Cool. Spread between cake layers. Dust with
confectioner's sugar. Chill. Store in the refrigerator.