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Cream Filled Banana Cake Recipe
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Soured milk||1⁄4 Cup (4 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Cream filling||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Tablespoon|
Serving size: Complete recipe
Calories 4094 Calories from Fat 1170
% Daily Value*
Total Fat 130 g200.5%
Saturated Fat 38.1 g190.4%
Trans Fat 13.5 g
Cholesterol 452.6 mg
Sodium 2953.7 mg123.1%
Total Carbohydrates 672 g224.1%
Dietary Fiber 44 g176.1%
Sugars 300.3 g
Protein 68 g136%
Vitamin A 13.8% Vitamin C 0.6%
Calcium 108.6% Iron 13.9%
*Based on a 2000 Calorie diet
Line the bottom of a 9x9x2-inch cake pan with waxed paper.
Sift together flour, baking powder, soda and salt.
In mixing bowl, cream shortening and sugar well.
Add eggs and vanilla.
Combine soured milk and bananas.
Add sifted dry ingredients alternately with milk and bananas.
Pour into prepared pan.
Bake 40-45 minutes or until done.
Remove from pan.
With electric knife, split cake in half to make two layers.
Spread Cream Filling between layers.
Top with whipped cream; cut into squares.