Time:55 minutes
Makes: two cakes

Ingredients

2-1/4 cups cake flour
1-1/4 cups sugar
1-1/2 cups well-mashed
ripe bananas(3 to 4)
� cups corn oil
1 cup milk
2 eggs
2-1/2 teaspoons double-
acting baking powder
2 teaspoon pure bourbon
vanilla extract(you could
also use vanilla extract)
� teaspoon baking soda
� teaspoon salt
1 cup walnuts crushed( pecans, or other nuts
could be used instead.)

Instructions

1- Preheat oven to 375 degrees F. Prepare two pound cake pans; First grease and then flour the bottom and sides of the cake pans.
2- Into large bowl, add all ingredients.
3- With mixer at low speed, beat until well mixed, constantly scraping bowl, then beat at high speed 5 minutes, occasionally scraping bowl.
4- Pour batter into pans and bake 35 minutes or until toothpick inserted deep into center of cake comes out clean.
5- Cool layers in pans on wire racks 10 minutes, then remove from pans and cool completely on racks.

Tip#1:

To substitute for each cup of cake flour, place 2 tablespoons Cornstarch in measuring cup and spoon in enough all-purpose flour to measure 1 cup.

Tip #2:

To make a regular cake; instead of pound cake pans, use two 9-inch cake pans, when both cakes are done and cool, untop of first cake layer, layer wipped cream, second layer goes untop of first layer, completely cover cake with wipped cream. Enjoy.

This is my personal creation