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Moist Banana Cake Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Baking soda||1 Teaspoon|
|Sour cream||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Self-rising flour||2 Cup (32 tbs)|
|Pecan nuts||1 Cup (16 tbs), broken|
Serving size: Complete recipe
Calories 5535 Calories from Fat 4044
% Daily Value*
Total Fat 464 g713.6%
Saturated Fat 245.2 g1226%
Trans Fat 0 g
Cholesterol 1406.1 mg
Sodium 4907.2 mg204.5%
Total Carbohydrates 321 g106.9%
Dietary Fiber 18.7 g75%
Sugars 94 g
Protein 47 g94.3%
Vitamin A 243.3% Vitamin C 45.8%
Calcium 77.5% Iron 77.6%
*Based on a 2000 Calorie diet
Cream the butter and sugar together in a mixing bowl, then gradually add the eggs, beating between each addition.
Mash the bananas with a fork and add them to the mixture.
Add the baking soda, sour cream and vanilla extract, and mix well.
Finally add the flour and the pecan nuts to the mixture, stirring constantly.
Grease and flour an 8 inch cake pan and pour in the batter.
Bake for 1 hour 15 minutes, until cooked through.
Remember to let the cake cool on a wire rack before serving.