Banana Punch
6 C Water
4 C sugar
1 (6oz.) can of pineapple juice
6 bananas
4 lemons - juiced
1 Gallon chilled Ginger Ale
2 C Rum (optional)
Boil Water & Sugar for 4 minutes; cool. Blend Bananas & lemon juice in blender.
Add Juices & banana mixture to sugar and water.
Pour into containers (the size of a 1/2 gallon milk container) and freeze.
(Good for about a month in the freezer.) ***When ready to use: defrost the mixture until slushy and add chilled Ginger Ale. Stir in Rum if so desired.
Banana Nut Cake
2C Flour
1/2 C butter
1 1/2 C Sugar
2 Eggs
1 teasp. Baking Soda
1 teasp. Baking Powder
4 Tbsp. Buttermilk
1C Chopped Nuts
1 teasp. Vanilla Extract
Cream butter and sugar; add bananas and eggs; one at a time. Sift dry ingredients;
add alternately with buttermilk. Add nuts and vanilla. Pour into two greased and floured 9 inch pans.
Bake at 350 degree for 30 minutes.
Icing: 1/2 C Butter 2 Bananas 1 Box Powder Sugar (sifted) Vanilla 1/2 Chopped Nuts
For the icing: cream butter;add bananas, sugar, nuts and vanilla; Ice between cake layers and sides of cake
