Banana Chiffon Cake

Heat oven to 350°.

Grease well and flour two 8-inch round or square pans or an oblong 13 x 9 1/2 x 2-inch pan.

Beat egg whites until frothy. Gradually beat in 1/3 cup sugar.

Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed bananas, half the buttermilk and flavoring. Beat 1 minute on medium speed of mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Fold in nuts.

Fold in meringue.

Pour into prepared pans.

Bake layers 30 to 35 minutes; oblong 40 to 45 minutes. Cool. Frost with whipped cream or fluffy white icing.