Everyone's favorite, this
delectable cake is perfect with a cup of coffee or tea. For a pretty presentation, dust the top of
the cake lightly with confectioners' sugar just before serving.
Makes 18 servings
1¾
cups plus 2 tablespoons all-purpose
flour
1½ cups whole wheat flour
2 teaspoons baking powder
1½ teaspoons baking soda
¾ cup sugar
½ cup skim milk
3 tablespoons vegetable oil
3 egg whites
1 tablespoon vanilla extract
¼ teaspoon banana extract (This is optional and adds flavor if the bananas are not very ripe and sweet.)
2¼ cups mashed, very ripe bananas (4½ medium bananas)
1½ cups whole wheat flour
2 teaspoons baking powder
1½ teaspoons baking soda
¾ cup sugar
½ cup skim milk
3 tablespoons vegetable oil
3 egg whites
1 tablespoon vanilla extract
¼ teaspoon banana extract (This is optional and adds flavor if the bananas are not very ripe and sweet.)
2¼ cups mashed, very ripe bananas (4½ medium bananas)
Spray a 10-inch tube pan with
nonstick cooking spray.
In a
large bowl, combine both types of flour, baking powder, and baking soda.
Mix well.
Mix well.
In
another bowl, combine remaining ingredients except
bananas.
Beat with a fork or wire whisk until blended.
Beat with a fork or wire whisk until blended.
Mash bananas in a separate bowl.
Add bananas. Whisk again.
Add to dry mixture, mixing until all ingredients are moistened.
Spoon batter into prepared pan. Smooth the
top slightly with the back of a spoon.
Bake
40 to 45 minutes, or until a toothpick inserted
in the center of the cake comes out clean.
in the center of the cake comes out clean.
Cool
in pan on a wire rack for 5 minutes, then remove cake to rack.
Serve warm for best flavor.
Serve warm for best flavor.
Each Serving Provides
Calories 170
Total Fat 2.7g
Cholesterol 0mg
Sodium 157mg
Total Carbohydrate 32.8g
Dietary Fiber 2.2g
Protein 3.8g
Calories 170
Total Fat 2.7g
Cholesterol 0mg
Sodium 157mg
Total Carbohydrate 32.8g
Dietary Fiber 2.2g
Protein 3.8g
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