2/3 c. shortening
1 1/2 c. sugar
2 egg yolks
3/4 c. very ripe bananas, mashed (2 med.)
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
1/2 tsp. vanilla
1/2 c. nuts, chopped (opt.)
2 egg whites, stiffly beaten

Cream together shortening and sugar. Add egg yolks and mashed bananas. Sift together flour, soda and salt and add alternately with sour cream and vanilla. Add nuts. Fold in the stiffly beaten egg whites. Pour into a greased cookie sheet with sides. Bake at 325 degrees for 30 to 40 minutes. Sprinkle with powdered sugar and cut into squares. A great way to use up your over ripe bananas.