2 1/4 c. sifted cake flour or 2 c. sifted all- purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. oil
1/2 c. egg yolks (6-8)
1 c. mashed, ripe bananas
1 tbsp. lemon juice
1/2 tsp. cream of tartar
1 c. egg whites (6-8)

Preheat oven to 350 degrees. Sift flour, sugar, baking powder and salt into mixing bowl. Make a well in dry ingredients; add oil, egg yolks, mashed bananas and lemon juice. Beat until smooth. Add cream of tartar to egg whites in large mixing bowl. Beat until stiff peaks are formed. Do not underbeat. Gently fold banana mixture into stiff whites just until blended.

Pour into ungreased 10 inch tube pan. Bake 40-50 minutes or until cake tester comes out clean. Remove cake from oven and invert pan so that it is elevated at least 1 inch from surface. When cake is cool remove from pan. Serves 12.