1 (34.5 ounce) can sliced squash, drained
1 (16 ounce) can whole kernel corn, drained
2 tablespoons vegetable oil
1 1/2 tablespoons white sugar
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup bananas
1/2 cup sliced almonds
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix the squash, whole kernel corn, oil, sugar, egg and oil until well blended. Stir in vanilla and bananas.
Drop batter by tablespoons into prepared pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn and continue baking for 15 minutes, or until bubbles on top of the cake are no larger than a small pancake.