Cake: In a bowl, combine flour, sugar, baking soda, baking powder, and salt. Add buttermilk, butter, and bananas. Beat 2 minutes with electric mixer. Add eggs and yolks and liqueur. Beat 3 minutes. Stir in walnuts or pecans. Pour into two 9-inch round cake pans. Bake in preheated 350°F oven 25-30 minutes. Remove, let cool in pans 10 minutes, then invert. Let cool completely.

Filling: In small saucepan combine sugar, flour, and salt. Gradually add milk and liqueur; mix well. Cook over medium heat until boiling, stirring constantly. Boil 1 minute. Blend a little of hot mixture into egg yolks, stir; then add to saucepan. Cook until it bub- bles, stirring constantly. Add butter and vanilla when removed from heat. Cool completely.

Combine banana and lemon juice.

Place cake layer on plate. Spread filling onto layer nearly to edge. Add sliced bananas on top of filling in a circle around layer. Add other cake layer on top. Place four toothpicks through top layer to anchor cake.

Frosting: In large bowl beat egg whites and cream of tartar until foamy. Add sugar gradually. Beat until stiff peaks form.

Frost cake with frosting. Place cake in 400°F preheated oven. Bake 3-5 minutes or until golden brown. Cool. Store in refrigerator. Best if eaten in

24 hours.

81 g, fat 13 g (2 g saturated, 11 g unsaturat- ed), cholesterol 125 mg, sodium 241 mg, calcium 68 mg.