Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 2 | Bananas |
| ½ teaspoon | Lemon juice |
| 1 pack | (18-oz) yellow cake mix |
| 1 pack | (3.75-oz) banana cream instant pudding mix |
| 2 | Eggs |
| 1⅓ cup | Water |
| 1 teaspoon | Vanilla |
| ¼ cup | Salad oil |
| ½ cup | Nuts; chopped |
| 1 carton | (9-oz) whipped topping; thawed |
| ½ cup | Flaked coconut |
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, .