2 c. sifted flour 1 sieved ripe medium-sized banana *
1-1/2 c. sugar 1 tsp. vanilla
3 tsp. baking powder 1 c. egg whites
1 tsp, salt 1/2 tsp. cream of tartar
1/2 c. vegetable oil 1 cup very finely chopped toasted pecans
7 egg yolks or walnuts (optional)
3/4 c. cold water
Preheat oven (see pan sizes and temperatures below).
When measuring flour, spoon lightly into cup, don't pack. Sift together into mixing bowl the flour, sugar, baking powder and salt. Make a well in the center and add in order, the oil, egg yolks, cold water, banana, and vanilla. Beat with spoon until smooth.
Whip egg whites with cream of tartar until they form very stiff peaks. They should be much stiffer than for angel food cake or meringue. DO NOT UNDERBEAT.
Pour egg yolk mixture gradually over whipped egg whites - gently folding with rubber scraper just until blended. DO NOT STIR. Pour immediately into ungreased pan.
Bake: 10" tube pan*: 325 deg for 55 minutes, then
350 deg. for 10-15 minutes, until golden brown.
9x13" pan: 350 deg. 45-50 minutes.
-- or until top springs back when lightly touched.
*: A tube pan is a type of angel food cake pan or Bundt style pan.
Immediately turn pan upside down (cake remains in pan), placing tube part over neck of funnel or bottle, or resting edges of 9”X13” pan on 2 other pans – letting the cake hang, free of table, until cold. Once cold, loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen and remove cake from pan.
NOTE: For best flavor, bananas must be fully ripe (lots of brown spots).
If desired, just before pouring batter into pan, carefully and gently fold
1 cup very finely chopped toasted pecans or walnuts into batter.