A Banana Cake For Any Size Pan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 1 | Servings | |
INGREDIENTS
| 2 3/4 | c | All purpose flour, sifted |
| 3 1/2 | t | Baking powder |
| 3/4 | c | Shortening |
| 1 | t | Salt |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | t | Vanilla extract |
| 2 | c | Mashed ripe bananas, 5-6 |
| bananas | ||
| 1 1/2 | ches deep or 1 13x9x2 inch oblong pan or 2 1/2 doz, ches deep or 1 13x9x2 inch oblong pan or 2 1/2 dozen medium |
INSTRUCTIONS
1998 Preheat oven to 350. Grease well and flour 2 9 inch round layer pans cupcake pans. Sift flour, baking powder and salt together. Cream shortening until soft. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and vanilla nad beat until thick and lemon colored. Add dry ingredients alternately with bananas. Blend well after each addition. Bake: 9 inch round layers--30-35 minutes 13x9x2 oblong--40-45 minutes Cupcakes--15-20 minutes Cake is done if center springs back when touched lightly with finger. Cool cakes in pan on rack 10 minutes before removing from pan and frosting with favorite frosting. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 4136
Calories From Fat: 1544
Total Fat: 171.8g
Cholesterol: 644.1mg
Sodium: 4256.5mg
Potassium: 1013.2mg
Carbohydrates: 595.3g
Fiber: 12.4g
Sugar: 315.8g
Protein: 55.6g