| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Mashed bananas; (I always put more) |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Baking Powder |
| 1 |
ts |
Baking Soda |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Chopped nuts |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
In bowl, cream butter with sugar. Beat in eggs..Add mashed bananas, vanilla
and sour cream. Sift together flour, baking powder, soda and salt. Fold
into the creamed mixture, stirring just to blend. In separate bowl, combine
finely chopped nuts, 1/4 cup sugar and cinnamon. Sprinkle half over bottom
of well greased bundt or tube pan. Spoon in half the batter. Sprinkle with
remaining nuts and cover with balance of batter.
Bake at 350 degrees approx. 45 minutes or until cake is nicely browned.. I
always test with toothpick. Cool in pan on rack for 10 minutes. Serves
8-10===(To make it plain, you can eliminate the cinnamon mixture and bake
in tube pan.) I always put the nuts into the plain cake, instead.
You can also substitute 3 egg whites instead of 2 eggs, for less
cholesterol..
Posted to JEWISH-FOOD digest by rbusman@juno.com (RITA BUSMAN) on Aug 31,
1998, converted by MM_Buster v2.0l.
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