| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cake |
15 |
Servings |
INGREDIENTS
| 2 |
|
Bananas |
| 1/2 |
ts |
Lemon juice |
| 1 |
pk |
(18-oz) yellow cake mix |
| 1 |
pk |
(3.75-oz) banana cream instant pudding mix |
| 2 |
|
Eggs |
| 1 1/3 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Salad oil |
| 1/2 |
c |
Nuts; chopped |
| 1 |
ct |
(9-oz) whipped topping; thawed |
| 1/2 |
c |
Flaked coconut |
INSTRUCTIONS
Mash bananas & sprinkle with lemon juice. Combine all ingredients except
whipped topping & coconut in a large mixing bowl. Mix 2 minutes at medium
speed of electric mixer. Pour into greased & floured 13x9x2-inch pan. Bake
at 350 for 35-40 minutes or until done. Cool. Spread with whipped topping &
sprinkle with coconut. Yields 15 servings.
LOTTIE FORREST
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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