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|EVERY FEW MINUTES|
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|BANANA NUT CAKE|
3 very ripe bananas
1 1/2 cups sugar
1/2 cup non-hydrogenated Crisco or butter, softened
1 tablespoon vegetable oil (optional)
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon banana extract (optional)
2 cups flour (minus 2 tablespoons)
1 teaspoon baking soda
4 tablespoons plain or banana yogurt or sour cream
1/2 to 3/4 cup pecans or walnuts, crushed
Preheat oven to 350°F.
In a large mixing bowl, beat butter and sugar for 1 minute.
Add all remaining ingredients except flour and nuts. Beat until well combined, about 2 minutes. Stir in flour until well mixed. Stir in nuts.
Turn batter into a 9x5x3-inch greased loaf pan.
Bake for 45-60 minutes or until cake tests done. Reduce heat to 325°F if cake begins to brown too much before done.
Drizzle top of cake with confectioners icing while still warm (optional) or simply brush top with melted butter then sprinkle with sugar.
Spread individual servings with cream cheese just before serving.
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