Banana Upside Down Cake- Bananas...how to serve them

These recipes are from a vintage 1942 banana promotional booklet; Banana... how to serve them. It has the cutest illustration of bananas as characters doing all sorts of activities. In the small scan one is lounging under a coconut tree, about to be hit with a falling coconut. Each recipe also has menu suggestions.

Banana Upside Down Cake

1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons softened shortening
1 egg, well beaten
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons butter
1/3 cup firmly packed brown sugar
2 firm bananas- use all-yellow bananas
Sift together flour, baking powder, salt and sugar. Add shortening. Mix together egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened. Beat vigorously 1 minute. Melt butter in pan (8x8x2-inches). Add brown sugar and stir until melted and syrup formed. Peel and slice banana's and arrange in syrup. Pour batter over bananas. Bake in a moderate oven 350 degrees about 50 minutes, or until cake is done. Loosen cake from sides of pan with knife or spatula. Turn out onto serving plate.

The other recipe under the cake one is for Banana Coconut Rolls.

Banana Coconut Rolls

6 firm bananas (use all-yellow bananas)
2 tablespoons melted butter
2 tablespoon lemon juice
1/2 cup shredded coconut
Peel bananas and brush thoroughly with butter, then with lemon juice. Place into well-buttered baking pan. Cut bananas in half, crosswise, and sprinkle with coconut. Bake in a moderate oven 375 degrees for 15 to 20 minutes, or until bananas are tender and coconut browned. Serve hot with hot Orange Sauce, Pineapple Sauce or Lemon Hard Sauce if desired. Six servings.