| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes | 10 | Servings | |
INGREDIENTS
| "A Taste of Homecoming" by | ||
| Daisy King | ||
| 2 | Eggs, separated | |
| 1 1/3 | c | Sugar |
| 2 | c | All purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1/3 | c | Oil |
| 1 | c | Mashed ripe bananas |
| 2/3 | c | Buttermilk |
| 1 | ts | Vanilla extract |
| 1/2 | c | Chopped nuts |
| Whipped cream | ||
| Sliced bananas, for garnish |
INSTRUCTIONS
Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in 1/3 c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350 degree oven for 30-35 minutes. Cool. Frost with whipped cream. Decorate with sliced bananas. Published: National Enquirer 4/7/92 Posted to MM-Recipes Digest V5 #007 by scotlyn@juno.com (Daniel S Johnson) on Jan 5, 1998
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