|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ripe bananas||3 Medium, sieved|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Egg whites||2 , beaten to still (Not Dry Peak)|
Sift the flour, baking powder, and baking soda together; set aside.
Cream butter with extract.
Gradually add sugar, creaming thoroughly.
Add egg yolks, one at a time, beating well after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the sieved bananas and buttermilk in thirds to creamed mixture.
Stir in the walnuts.
Fold the beaten egg whites gently into batter until thoroughly blended.
Turn batter into 2 prepared cake pans; spread evenly to edges.
Bake at 350°F 25 to 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.