|Very ripe bananas||4|
|Baking powder||4 Teaspoon, sifted with salt and flour|
|Flour||3 1⁄2 Cup (56 tbs)|
Add to mixture alternately with flour and beat for 1 minute at high speed 3/4 cup milk. (Add milk 1/4 cup at a time because depending on how big your bananas were, you may need less milk.) One cup chopped nuts optional.
Line the bottom of a tube pan with waxed paper and pour batter in.
Bake at 350Â° for 1 hour and 15 minutes.
It may take more time, so check with a toothpick for doneness.
Remove from oven and run a knife around the edge and middle of pan and turn upside down onto a cooling rack to cool.
This cake, when wrapped in plastic wrap and foil, will keep very well in the freezer for those special occasions when you don't have time to bake something fresh.
Serving size: Complete recipe
Calories 2459 Calories from Fat 318
% Daily Value*
Total Fat 36 g54.9%
Saturated Fat 10.5 g52.6%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 3950 mg164.6%
Total Carbohydrates 451 g150.2%
Dietary Fiber 24.3 g97.3%
Sugars 62.2 g
Protein 88 g176.4%
Vitamin A 35.4% Vitamin C 69.6%
Calcium 172.3% Iron 162.8%
*Based on a 2000 Calorie diet