Sift dry ingredients into large mixer bowl. Add shortening, buttermilk, and mashed bananas; mix until all flour is dampened. Beat at low speed for 2 minutes. Add eggs; beat 1 minute. Turn batter into 3 8 or two 9 inch greased and floured layer cake pans. Bake in moderate oven (350 degrees F) 30-35 minutes, or until cake springs back when lightly touched with fingertip. Spread Sea-Foam frosting between cooled layers; top with banana slices; put layers together. Frost cake; make swirls. Spoon melted chocolate into swirls. *Sea-Foam Frosting: Combine 2 egg whites; 1 1/2 c. brown sugar, firmly packed; 5 tbsp water; and dash of salt in top of double boiler; beat slightly to mix. Place over rapidly boiling water; beat with rotary egg beater or electric mixer at high speed, until frosting stands in peaks, about 7 minutes. Remove from heat; add 1 tsp vanilla; beat 1-2 minutes, or until thick enough to spread. For swirls, melt chocolate and butter; cool
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 141 (22%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 110mg||34 %|
|Sodium 7239.9mg||250 %|
|Potassium 268.5mg||7 %|
|Total Carbohydrate 117.6g||35 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 116.2g|
|Protein 8.9g||13 %|
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Calories per serving: 636
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