THEN: Banana Nut Cookies, The Manischewitz Passover Cookbook, 1958
12 oz package Passover Sponge Cake Mix
4 eggs separated
3/4 cup mashed bananas
1/4 cup oil
1/2 cup chopped nuts
Separate eggs. Using a mixer, beat yolks with mashed banana and oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. Beat egg whites until stiff. Fold egg whites and chopped nuts into batter gently but thoroughly. Pour batter into lightly greased 9 x 13 pan and bake in moderate oven 10-12 minutes or until toothpick comes out clean in center.