Banana Cake(By Mrs. Edmund G. Brown, Former First Lady Of California)

• 3 medium fully ripe bananas (1.5 c.)
• 1 c. walnuts (I leave out)
• 3/4 c. buttermilk
• 2 egg whites
• 2 egg yolks
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 c. butter
• 1 tsp. vanilla extract
• 1.5 c. sugar (I use fructose)

1. Sift flour, baking powder and baking soda together; set aside. Cream butter with extract; gradually add fructose, creaming thoroughly.
2. Add egg yolks, one at a time, beating well after each addition.
3. Sieve bananas and mix with buttermilk.
4. Beating only until smooth after each addition, mix the creamed butter extract, 1/4 dry ingredients and 1/3 of the banana mixture; repeat 1/4 dry and 1/3 banana until all is mixed, then stir in optional walnuts. Fold in the beaten egg whites gently into the batter until thoroughly blended.
5. Turn batter into 2 prepared (vegetable grease and flour) pans; spread evenly to edges.
6. Bake at 350u0b0 for 25 to 30 minutes or until cake tests done.
7. Cool on wire racks and frost with a buttercream frosting (I don't frost; after cooling I place in the refrigerator 3 to 4 hours or overnight, it's best served cold).

fully ripe bananas, walnuts, buttermilk, egg whites, egg yolks, flour, baking powder, baking soda, butter, vanilla extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420239 (may not work)