2 cups Cake flour

1 cup Mashed bananas

1 1/3 cups Sugar

2/3 cup Buttermilk or sour milk

1 teaspoon Baking powder

1 teaspoon Vanilla

1 teaspoon Baking soda

2 Eggs -- seperated

1/3 cup Salad oil

1/2 cup Sliced almonds

-----FILLING----- 1/2 cup Sugar

2 cups Milk

4 tablespoons Cornstarch

4 Eggs -- lightly beaten

1/2 teaspoon Salt

1 teaspoon Vanilla

-----FROSTING----- 5 tablespoons Flour

1 cup Butter -- softened

2 tablespoons Sugar

1 cup Sugar

1 cup Milk

1/2 teaspoon Almond extract

1/2 teaspoon Vanilla

Beat egg whites until very stiff; add 1/3 c. sugar to make a stiff meringue. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, & salt. Make a well in the center of the dry ingredients and add the oil, bananas, 1/3 c. milk & vanilla; beat 1 min. Add 1/3 c. milk and egg yolks; beat 1 min. Fold in meringue and nuts. Pour into 2, 9" round, layer pans that have been well greased and floured. (May use a 9x13 pan) Bake at 350~ for 30-35 minutes for layers, 40-45 minutes for rectangle pan. Remove from oven, cool in pans for 5 minutes, then turn out onto a rack to finish cooling. When cool, split layers into 2 each so you have a total of 4 layers of cake. Place 1st layer on serving platter and proceed with assembly.Directions continued part 2.