This is another of those yellowed newspaper clippings from who knows where. Those who know me will realize that I rarely ever use walnuts, even though this recipe calls for them. I substitute pecans. I live in the Deep South and pecans are what we grow.
Banana-Nut Cake
1 ¾ cups sifted cake flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ lb butter or margarine
1 ½ cups sugar
3 eggs, well beaten
3 very soft bananas, mashed
1 cup chopped walnuts
1 teaspoon vanilla
Sift together cake flour, baking soda and baking powder. Set aside.
Cream butter with sugar until smooth. Add well-beaten eggs, beating until blended. Beat in bananas, then walnuts and vanilla. Fold sifted dry ingredients into banana mixture. Turn batter into greased and floured 9-inch square baking pan.
Bake at 350 degrees 40 to 50 minutes or until cake tests done in center. Serve plain, or, if desired, sprinkle with powdered sugar or dollop with whipped cream. Cut into bars or squares.
Makes 9 servings.
