Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 1 | Stick margarine |
| 2 | Egg yolks |
| 2 cups | Flour |
| ¼ teaspoon | Baking powder |
| ¼ cup | Buttermilk |
| 1 teaspoon | Soda |
| 1 cup | Mashed bananas |
| 1 cup | Chopped nuts |
| 1 teaspoon | Vanilla |
| 2 | Egg whites; stiffly beaten |
| 1 | Stick butter or margarine |
| 1 | Box (1-lb) confectioner's sugar |
| ⅓ cup | Evaporated milk (approx) |
BUTTER ICING
Cream butter and sugar; add egg yolks, mixing well. Add 1 cup flour and baking powder alternately with buttermilk and soda. Add mashed bananas and vanilla; mix well. Fold in stiffly beaten egg whites. Roll nuts in 1 cup of flour and add to the mixture. Bake at 350 degrees for 25 minutes in two well greased cake pans. Cool and ice.
To make Butter Icing: Cream butter and sugar; add milk slowly and beat.
Add vanilla and nuts.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .