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Banana Nut Cake Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Mashed ripe banana||1⁄2 Cup (8 tbs)|
|Soured milk/Buttermilk||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Calories 299 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 41.6 mg
Sodium 258.2 mg10.8%
Total Carbohydrates 43 g14.2%
Dietary Fiber 1.7 g7%
Sugars 22.9 g
Protein 6 g12%
Vitamin A 4.1% Vitamin C 0.15%
Calcium 12.8% Iron 6.9%
*Based on a 2000 Calorie diet
In large bowl, cream butter with sugar; beat in egg and vanilla.
Mix together banana and sour milk; add to creamed mixture alternately with dry ingredients, making 3 additions of dry and 2 of liquid ingredients.
Stir in nuts.
Pour into lightly greased 8-cup (2 L) ring mould; place on inverted saucer in oven.
Microwave at Medium (50%) for 6 minutes, rotating pan twice.
Microwave at High for 3 to 5 minutes or until cake tester inserted in center of cake comes out clean, rotating dish twice.
Let stand on flat surface for 15 minutes; turn out cake onto rack and let cool.
To sour milk, place 1 tsp (5 mL) lemon juice or vinegar in measuring cup; add milk to the 1/2 cup (125 mL) level and let stand for 5 minutes, then stir.