"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
2 c. sugar 2 1/4 c. flour 1/2 tsp. salt 3/4 c. oil 3 eggs 1 tsp. vanilla 1 1/3 tsp. baking soda 1/4 c. milk 1 tsp. vinegar 1 c. chopped pecans 4 large bananas
In large bowl, mix sugar, flour and salt. Add and mix: oil, eggs, vanilla, and baking soda dissolved in milk and vinegar (to sour). Add pecans and smashed bananas. Bake 1 hour at 350º in 2 loaf pans or bundt pan. Caution: Do not open oven door too soon as bread may fall.
Using very ripe bananas makes this cake more moist.
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