Banana Chiffon Cake **xwcg89a

"A Taste of Homecoming" by Daisy King 2 Eggs, separated

1 1/3 c Sugar

2 c All purpose flour

1 ts Baking powder

1 ts Baking soda

1 ts Salt

1/3 c Oil

1 c Mashed ripe bananas

2/3 c Buttermilk

1 ts Vanilla extract

1/2 c Chopped nuts

Whipped cream Sliced bananas, for garnish Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in 1/3 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