Banana Cake(By Mrs. Edmund G. Brown, Former First Lady of California)

Sift flour, baking powder and baking soda together; set aside. Cream butter with extract; gradually add fructose, creaming thoroughly.

Add egg yolks, one at a time, beating well after each addition.

Sieve bananas and mix with buttermilk.

Beating only until smooth after each addition, mix the creamed butter extract, 1/4 dry ingredients and 1/3 of the banana mixture; repeat 1/4 dry and 1/3 banana until all is mixed, then stir in optional walnuts. Fold in the beaten egg whites gently into the batter until thoroughly blended.

Turn batter into 2 prepared (vegetable grease and flour) pans; spread evenly to edges.

Bake at 350° for 25 to 30 minutes or until cake tests done.

Cool on wire racks and frost with a buttercream frosting (I don't frost; after cooling I place in the refrigerator 3 to 4 hours or overnight, it's best served cold).