| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Flour |
| 2 | c | Sugar |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 3/4 | c | Oleo or butter |
| 6 | tb | Buttermilk |
| 3 | Eggs, separated | |
| 4 | Ripe bananas, mashed (the riper the better!) | |
| 1 | c | Chopped pecans |
| 2 | c | Brown sugar, packed |
| 1/2 | c | Pet milk |
| 1/2 | c | Oleo or butter |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
BROWN SUGAR ICING I have a recipe for Banana Nut CAKE, but without the icing, it makes a really moist "bread", I guess! I eat it for breakfast, but I don't think you'd be able to toast it or anything like that! This recipe is an old one...I got it from Mom who got it from her mom... Cream sugar and oleo. Add egg yolks and bananas. Alternate dry ingredients and buttermilk. Add nuts. Beat egg whites until real stiff and add to batter. Pour in greased, floured pan. Bake at 300F for approximately 1 hour. Brown Sugar Icing: Stir all ingredients except vanilla over low heat until well-blended. Stir over high heat until mixture boils. Cook one minute. Remove from heat and beat until cool and of spreading consistency. Add vanilla. Frost cool cake. Posted to FOODWINE Digest 09 Mar 97 by Donna Fernandez <donnaf@WHY.NET> on Mar 10, 1997
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