Source: The Coca-Cola Company, Pamphlet - International Cooking with Coca-Cola, 1981

1 pkg (18.5 oz) yellow cake mix*
1/8 tsp baking soda
2 eggs
3/4 cup Coca-Cola
1 cup bananas, ripe and mashed
2 tsp lemon juice
1/3 cup nuts, finely chopped (opt)

SEA FOAM FROSTING:
2 egg whites
1 1/2 cups (firmly packed) light brown sugar
1/8 tsp cream of tartar**
1/3 cup Coca-Cola
1 tsp vanilla extract
dash salt

*Do not use a mix with pudding added or which requires oil
** you may substitute 1 tablespoon corn syrup

TO MAKE THE CAKE:
In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.

In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan.

Bake in a preheated, 350 degree F oven for about 40 minutes or until the
cake
tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM FROSTING:
In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes
until the frosting forms peaks when the mixer is raised.

Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake.