Fresh Banana Cake Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Margarine1⁄4 Cup (4 tbs) (At Room Temperature)
 Granulated sugar3⁄4 Cup (12 tbs)
 Eggs3 Large (At Room Temperature)
 Vanilla extract1 1⁄2 Teaspoon
 Ripe bananas3 , mashed
 1.5% fat buttermilk1 1⁄2 Cup (24 tbs) (At Room Temperature)
 All purpose flour2 1⁄4 Cup (36 tbs)
 Baking soda2 Teaspoon
 Salt1 Teaspoon
 Confectioners sugar1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2803 Calories from Fat 554

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 15.5 g77.3%

Trans Fat 0 g

Cholesterol 656.9 mg

Sodium 5299.1 mg220.8%

Total Carbohydrates 488 g162.8%

Dietary Fiber 17 g67.8%

Sugars 233.8 g

Protein 68 g136.9%

Vitamin A 58% Vitamin C 58.3%

Calcium 16.6% Iron 118.2%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray; set aside.
2. In large bowl, with electric mixer at medium speed, beat margarine and granulated sugar until light and fluffy; beat in eggs, one at a time. Stir in 1 teaspoon of the vanilla, the bananas, and buttermilk until well combined.
3. In medium bowl, combine flour, baking soda, and salt; add to banana mixture, stirring until just combined.
4. Pour batter into prepared pan; bake 40 to 45 minutes, until top springs back
when lightly touched. Cool cake in pan on rack 30 minutes before turning out of pan to cool completely. Sprinkle with confectioners' sugar.

Comments

Helen Pearlman profile page

Helen Pearlman says :

What about the other half teaspoon of vanilla?
Posted on: 5 July 2012 - 5:46pm
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