![bullet](../../../_themes/blocks/blobul2e.gif) | In a large mixing bowl, cream shortening and
sugar. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Beat in egg YOLKS and mix well. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Add bananas and mix. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Put the vinegar into a measuring cup and add
enough milk until you have 1/4 cup. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Combine flour and baking soda and add
alternately with milk, beating well after each addition. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Add vanilla and mix well. |
![bullet](../../../_themes/blocks/blobul2e.gif) | In a small bowl, beat egg whites until soft
peaks form. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Fold in the egg whites. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Fold in nuts. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Pour into a greased 13 in. by 9 in. baking
pan. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Bake at 350 degrees for 45-50
minutes. |
![bullet](../../../_themes/blocks/blobul2e.gif) | Cool on a wire rack. Cut into squares. |
![bullet](../../../_themes/blocks/blobul2e.gif) | If desired, garnish with whipped cream and a
few banana slices. (They're good plain, too!)
![bullet](../../../_themes/blocks/blobul3e.gif) | Yield: 12-16 squares |
![bullet](../../../_themes/blocks/blobul3e.gif) | These freeze well. Sometimes I'll make
two batches and freeze one batch after cutting them into squares. My husband likes
taking them to work for a snack. |
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