Ann's Banana Chiffon Cake

• 2 large eggs separated
• 113 cups sugar
• 2 cups flour, all-purpose
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 13 cup vegetable oil
• 1 cup bananas mashed ripe
• 23 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup nuts chopped
• 1 x whipped cream optional
• 1 x bananas sliced, for garnish, optional

1. Grease two 8-in round pans well and dust with flour.
2. Beat egg whites until frothy.
3. Gradually beat in 13 cup of sugar.
4. Continue beating until very stiff and glossy.
5. Sift remaining sugar, flour, baking powder, soda and salt into another bowl.
6. Add oil, mashed bananas, half of buttermilk and vanilla extract.
7. Beat 1 minute at medium speed on mixer.
8. Scrape sides and bottom of bowl constantly.
9. Add remaining buttermilk and egg yolks.
10. Beat 1 more minute.
11. Fold in beaten egg whites.
12. Fold nuts in gently.
13. Pour into prepared pans.
14. Bake in a 350F (180C) oven for 30 to 35 minutes.
15. Cool.
16. Frost with whipped cream.
17. Decorate with sliced bananas if desired.

eggs, sugar, flour, baking powder, baking soda, salt, vegetable oil, bananas mashed ripe, buttermilk, vanilla, nuts, bananas

Taken from recipeland.com/recipe/v/anns-banana-chiffon-cake-4025 (may not work)