A Banana Cake For Any Size Pan Recipe
Servings: 12
Ingredients
- 23/4 c. All purpose flour, sifted
- 31/2 tsp Baking pwdr
- 3/4 c. Shortening
- 1 tsp Salt
- 11/2 c. Sugar
- 3 x Large eggs
- 1 tsp Vanilla extract
- 2 c. Mashed ripe bananas, 5-6 bananas
Directions
- Preheat oven to 350. Grease well and flour 2 9 inch round layer pans 1 1/2 inches deep or possibly 1 13x9x2 inch oblong pan or possibly 2 1/2 dozen medium cupcake pans.
- Sift flour, baking pwdr and salt together. Cream shortening till soft.
- Gradually add in sugar, beating till light and fluffy after each addition.
- Add in Large eggs and vanilla nad beat till thick and lemon colored. Add in dry ingredients alternately with bananas. Blend well after each addition.
- Bake: 9 inch round layers-30-35 min
- 13x9x2 oblong-40-45 min
- Cupcakes-15-20 min
- Cake is done if center springs back when touched lightly with finger. Cold cakes in pan on rack 10 min before removing from pan and frosting with favorite frosting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 726 | |
| Calories from Fat 130 | 18% |
| Total Fat 14.7g | 18% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 4.28g | |
| Cholesterol 52mg | 17% |
| Sodium 1838mg | 77% |
| Potassium 169mg | 5% |
| Total Carbs 142.98g | 38% |
| Dietary Fiber 2.2g | 7% |
| Sugars 94.82g | 63% |
| Protein 8.0g | 13% |
