“Whenever, wherever possible, laugh” is some great advice shared by SHIRLEY ANN GALLIMORE MOORE (McKenzie, Tennessee). Shirley was born and raised in Hinkeldale, Tennessee, and is known as Nonna to her three grandsons—LUKE, THOMAS, and DANIEL TYLER (Hendersonville, Tennessee). The boys shared a great story with us about their Nonna’s fun nature: They had left some stuffed animals at her house, with strict instructions to take care of them. As a surprise for the boys, the next time they all got together, she took the stuffed animals and seat-belted them in the backseat of her car before driving to meet the family. When Nonna arrived, she was so excited to see the boys and their reaction to her surprise that she locked her keys in the car. A phone call later, a AAA locksmith was peering over his glasses at the buckled-up animals in the backseat, but he didn’t say a word. The boys were so tickled to see what good care she had taken of their animals and love to retell this story. This banana cake and yummy icing is a family favorite, with many requesting it from Nonna as their birthday cake of choice.
CAKE:
Vegetable shortening to prepare pan
1 ½ cups sugar
2 large eggs
2 cups self-rising flour
3 medium ripe bananas
1 ½ cup chopped walnuts or pecans
½ cup (1 stick) butter, melted
ICING:
1 (16 ounce) box powdered sugar
2 medium ripe bananas
½ cup (1 stick) butter
1 cup chopped walnuts or pecans
1 Preheat the oven to 350 degrees. Grease a 9 × 13-inch pan.
2 TO MAKE THE CAKE, in a large bowl combine the sugar, eggs, flour, bananas, and walnuts and mix well. Pour the melted butter over the other ingredients and stir well to combine. Pour into the pan.
3 Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before icing.
4 TO MAKE THE ICING, in a medium bowl combine the powdered sugar and bananas and mix well.
5 In a small skillet melt the butter and pour it over the banana mixture. Beat with a hand mixer until smooth, 2 to 3 minutes. Stir in the walnuts. Spread on the cake after it has cooled.
MAKES 12 SERVINGS.