| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 3 | Extra-ripe; medium bananas, peeled | |
| 1/2 | c | Light or dark corn syrup |
| 1/2 | c | Buttermilk |
| 1/4 | c | Vegetable oil |
| 2 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/2 | c | Cocoa |
| 1 | ts | Ground cinnamon |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3 | lg | Egg whites |
| Banana fudge topping (recipe follows) |
INSTRUCTIONS
Heat oven to 350 degrees. Spray 12-cup fluted tube pan with vegetable cook spray. In blender, puree bananas yield 1-1/2 cups). In medium bowl, stir together bananas, corn syrup, buttermilk, oil and vanilla. In large mixer bowl, stir together flour, sugar, cocoa cinnamon, baking soda and salt. Add banana mixture to flour mixture; beat until well blended. In small mixer bowl beat egg whites until stiff; fold small amount into batter. Fold in remainig egg whites. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert cake onto wire rack. Cool completely. Place on serving plate. Pour Banana Fudge Topping over cake. Makes 16 servings. Recipe by: BestRecipes (April, 1993) Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 09, 1997
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