1/2 c Butter
2/3 c Fruit Sweet
2 Eggs
2 Ripe bananas, mashed
2 ts Vanilla
1/4 c Sour cream or ricotta cheese
1 1/2 c Flour
1/2 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 c Chopped nuts
1/2 c Shredded coconut (optional)
From: Ellen Cleary Fruit sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 – 320; Vashon Island, WA 98070 Preheat oven to 350 degrees. Spray a 9″ square pan with non-stick coating. Cream butter and Fruit Sweet. Beat in eggs, one at a time. Blend in bananas, vanilla, and sour cream. combine flour, soda, baking powder and salt. Add to creamed mixture. Add nuts. Pour into pan and bake 20-25 minutes, until cake springs back when lightly touched. —–