Banana Cake
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Banana Cake calories by ingredient
Introduction
This cake is very moist and delicious. I think some rum or espresso mixed in might really kick this one up a notch. This cake is very moist and delicious. I think some rum or espresso mixed in might really kick this one up a notch.Number of Servings: 24
Ingredients
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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
Tips
Cake pictured is made with 7 minute frosting.
Directions
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
Member Ratings For This Recipe
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LOVEMYNAVEL
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DENISEB1967
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LESSOFMOORE