Banana Cake Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Egg yolks | 2 | |
| Ripe bananas | 3 Medium, sieved | |
| Buttermilk | 3⁄4 Cup (12 tbs) | |
| Chopped walnuts | 1 Cup (16 tbs) | |
| Egg whites | 2 , beaten to still (Not Dry Peak) |
Nutrition Facts
Serving size: Complete recipe
Calories 5249 Calories from Fat 2353
% Daily Value*
Total Fat 265 g407.4%
Saturated Fat 74.1 g370.4%
Trans Fat 0 g
Cholesterol 612.1 mg204%
Sodium 2934.9 mg122.3%
Total Carbohydrates 601 g200.3%
Dietary Fiber 40 g159.9%
Sugars 341.1 g
Protein 131 g262%
Vitamin A 68.7% Vitamin C 43.5%
Calcium 106.3% Iron 127.4%
*Based on a 2000 Calorie diet
Directions
Cream butter with extract.
Gradually add sugar, creaming thoroughly.
Add egg yolks, one at a time, beating well after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the sieved bananas and buttermilk in thirds to creamed mixture.
Stir in the walnuts.
Fold the beaten egg whites gently into batter until thoroughly blended.
Turn batter into 2 prepared 9-inch layer cake pans; spread evenly to edges.
Bake at 350°F 25 to 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost with a butter cream frosting.
Chef
