Tuesday, August 21, 2012

Banana Cake

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
  cups whole wheat flour
2      teaspoons baking powder
   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.)
  cups mashed, very ripe bananas (4½ medium bananas)

Gather your ingredients and preheat oven to 350°.


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.

In another bowl, combine remaining ingredients except bananas.  
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.

Cool in pan on a wire rack for 5 minutes, then remove cake to rack.  
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

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