Shirley Sanders' Banana Cake
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,542.9
- Total Fat: 153.4 g
- Cholesterol: 743.2 mg
- Sodium: 2,267.8 mg
- Total Carbs: 295.3 g
- Dietary Fiber: 14.1 g
- Protein: 48.1 g
View full nutritional breakdown of Shirley Sanders' Banana Cake calories by ingredient
Introduction
My mom made this frequently when I was growing up. I still like to occasionally indulge, though I substitute Splenda for Sugar and 1/4c walnuts rather than 1/2. My mom made this frequently when I was growing up. I still like to occasionally indulge, though I substitute Splenda for Sugar and 1/4c walnuts rather than 1/2.Number of Servings: 1
Ingredients
-
2/3 c Shortening (I use butter)
1 1/2 c Splenda
2 eggs
1c mashed banana (the riper the better!)
Add enough milk to 1t lemon juice to make 1/4c
2c flour
1t baking soda
1/4c walnuts
Directions
Preheat oven to 375.
Cream the first 2 ingredients. Add the eggs one at a time, beating after each. Mix together the bananas and sour milk, then stir into the creamed mixture. Fold in the flour, soda and nuts.
Turn into a well greased and floured 8X12 baking dish and bake at 375 for 25 minutes or until browned.
Serve as is for a snack cake or frost with a low sugar cream cheese frosting for dessert.
Serves 12.
Number of Servings: 1
Recipe submitted by SparkPeople user MEDICINESQAW.
Cream the first 2 ingredients. Add the eggs one at a time, beating after each. Mix together the bananas and sour milk, then stir into the creamed mixture. Fold in the flour, soda and nuts.
Turn into a well greased and floured 8X12 baking dish and bake at 375 for 25 minutes or until browned.
Serve as is for a snack cake or frost with a low sugar cream cheese frosting for dessert.
Serves 12.
Number of Servings: 1
Recipe submitted by SparkPeople user MEDICINESQAW.