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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 5586 Calories from Fat 4064
% Daily Value*
Total Fat 466 g717.4%
Saturated Fat 245.6 g1228%
Trans Fat 0 g
Cholesterol 1406.1 mg468.7%
Sodium 4749.1 mg197.9%
Total Carbohydrates 323 g107.6%
Dietary Fiber 25.5 g102%
Sugars 94.6 g
Protein 55 g110.4%
Vitamin A 243.3% Vitamin C 45.8%
Calcium 112% Iron 96.1%
*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.