"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Elaine Day's Banana Nut Cake Recipe

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This recipe for Elaine Day's Banana Nut Cake, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne Ledet
Added: Thursday, October 30, 2008


1 box yellow cake mix
cup buttermilk
cups Crisco oil
3 ripe bananas, smashed
4 eggs
1 tsp. Baking soda
1 cup coconut
1 tsp vanilla
1 cup nuts

Mix all ingredients. Grease & flour three (3) 9 pans. Bake at 325 degrees for 20-25 minutes.
1 box powdered sugar
1 3 oz. Package cream cheese
1 stick oleo
Few drops of milk
Mix well. Ice tops & sides of 3 layer cake.

NOTES: Use a butter cake instead of yellow cake. I usually make about twice as much icing as the recipe calls for. And I put very thinly sliced bananas between each layer.

Personal Notes:
Personal Notes:
Absolutely the best cake EVER!!!!!




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