Banana Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Granulated Sugar, 2 cup Butter, unsalted, .50 cup Egg Yolk, 2 large *Flour, white, 3 cup Baking Powder, 2 tsp Baking Soda, 1 tsp Banana, fresh, 3 medium (7" to 7-7/8" long) Vanilla Extract, 1 tsp egg white, fresh, 2 large
Combine the sugar and butter and beat on low speed until completely combined.
Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. This is the creaming method. (Follow that link so Jenni can tell you all about why the creaming method works for cakes.)
In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. You’ll want the baking soda to be well distributed throughout the flour before adding to the wet ingredients.
Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry.
When you’re done, you should have a nice, soft, fluffy batter.
Now mash the bananas and add them to the batter.
Add the vanilla and beat until combined.
Whip the egg whites until they form stiff peaks, but not so much you dry them out.
Carefully fold the egg whites into the batter, trying not to deflate them too much.
Pour the batter into two or three greased and floured round pans.
Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out dry.
Frosting not included in calories!
Serving Size: 24 thin slices
Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. This is the creaming method. (Follow that link so Jenni can tell you all about why the creaming method works for cakes.)
In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. You’ll want the baking soda to be well distributed throughout the flour before adding to the wet ingredients.
Alternate adding dry and wet ingredients (milk), beating each time until it is just incorporated. Start and end with dry.
When you’re done, you should have a nice, soft, fluffy batter.
Now mash the bananas and add them to the batter.
Add the vanilla and beat until combined.
Whip the egg whites until they form stiff peaks, but not so much you dry them out.
Carefully fold the egg whites into the batter, trying not to deflate them too much.
Pour the batter into two or three greased and floured round pans.
Bake at 350° for 35 minutes, until a toothpick inserted in the center comes out dry.
Frosting not included in calories!
Serving Size: 24 thin slices
Nutritional Info Amount Per Serving
- Calories: 175.4
- Total Fat: 4.4 g
- Cholesterol: 27.4 mg
- Sodium: 99.3 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
Member Reviews
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DENISEB1967
I decided to make this because I had all the ingredients on hand. It turned out fairly well despite all the ingredients not being listed. (which also means the calories and nutrient breakdown are incorrect) Salt and milk are mentioned in directions, I used 1/2 tsp and 9 Tbls respectively. - 2/18/19