Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | \"A Taste of Homecoming\" by |
| \N \N | Daisy King |
| 2 \N | Eggs, separated |
| 1⅓ cup | Sugar |
| 2 cups | All purpose flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ⅓ cup | Oil |
| 1 cup | Mashed ripe bananas |
| ⅔ cup | Buttermilk |
| 1 teaspoon | Vanilla extract |
| ½ cup | Chopped nuts |
| \N \N | Whipped cream |
| \N \N | Sliced bananas, for garnish |
Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in ⅓ 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