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1 1/2 c. flour
4 egg yolks, beaten
1 c. chopped pecans
1 c. mashed bananas
1 tsp. vanilla
1/2 c. butter
1 1/2 c. sugar
1/4 c. milk
4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Sift flour; set aside. Cream
butter. Gradually add sugar while beating. Beat until light;
add egg yolks. Beat until light and fluffy. Add bananas and
pecans. Mix well. Add dry ingredients alternately with milk.
Mix well. Fold in egg whites. Add to batter together with
vanilla. Mix well. Spoon into 2 greased 9-inch pans. Bake 30
to 35 minutes or until cake springs back when touched.

Banana Nut Frosting:
1/4 c. butter, softened
1/2 tsp. salt
1/3 c. mashed bananas
3 c. confectioners sugar,
2 tsp. vanilla
2 (or more) drops yellow food
Combine butter, salt, 1 1/2 cups sugar and bananas. Mix
well until blended. Gradually add remaining 1 1/2 cups sugar.
Mix until smooth. Add food coloring and vanilla. Mix well.
Spread on cooled Banana Nut Cake.

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