| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | October 199 | 1 | Servings | |
INGREDIENTS
| 1 | c | Firmly packed light brown |
| sugar | ||
| 6 | T | Unsalted butter, room |
| temperature | ||
| 3/4 stick | ||
| 2 | Ripe bananas, sliced | |
| 1 1/2 | c | Cake flour |
| 3/4 | t | Baking soda |
| 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | c | Mashed ripe bananas, about |
| 1/2 | c | Buttermilk |
| 1 | t | Vanilla extract |
| 1 1/4 | c | Sugar |
| 1/3 | c | Vegetable shortening |
| 2 | Eggs |
INSTRUCTIONS
2 Position rack in lowest third of oven and preheat to 350F. Using electric mixer, cream brown sugar and butter in medium bowl until well mixed. Spread brown sugar mixture over bottom of 9-inch square baking dish with 2-inch high sides. Arrange banana slices atop brown sugar mixture, covering completely. Set cake pan aside. Combine flour, baking soda, baking powder and salt in small bowl. Mix mashed bananas, buttermilk and vanilla in another small bowl. Using electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternatively with buttermilk mixture, mixing until just combined. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack and cool slightly. Turn cake out onto plate. Serve warm or at room temperature. Serves 6. Bon Appetit October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3393
Calories From Fat: 1340
Total Fat: 150.7g
Cholesterol: 598.3mg
Sodium: 2640.2mg
Potassium: 1544.9mg
Carbohydrates: 482.3g
Fiber: 10.6g
Sugar: 292.3g
Protein: 37.2g