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Banana Poppy Seed Yolk Cake

Diabetic.Foodie's picture
  Sifted all purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Banana flavoring 1 Teaspoon
  Egg yolks 12
  Mashed bananas 1 Cup (16 tbs)
  Hot water 1⁄4 Cup (4 tbs)
  Sorbitol 1 Cup (16 tbs)
  Poppy seeds 1⁄4 Cup (4 tbs)

Sift flour and baking powder together four times.
Set aside.
Add salt and banana flavoring to egg yolks.
Beat until very thick.
Combine mashed bananas and hot water, stirring to blend.
Add sorbitol and bananas alternately in small amounts, to egg yolk mixture, beating until thick after each addition.
Fold in poppy seeds.
Fold flour mixture, a fourth of it at a time, into batter.
Pour into ungreased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for 60 to 65 minutes or until done.
Invert and cool completely.
Remove from pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2751 Calories from Fat 587

% Daily Value*

Total Fat 67 g102.4%

Saturated Fat 19.4 g97.2%

Trans Fat 0 g

Cholesterol 2221 mg740.3%

Sodium 2455.4 mg102.3%

Total Carbohydrates 572 g190.8%

Dietary Fiber 69.4 g277.5%

Sugars 173.5 g

Protein 74 g147.2%

Vitamin A 51.9% Vitamin C 0.59%

Calcium 116.5% Iron 146.3%

*Based on a 2000 Calorie diet

Banana Poppy Seed Yolk Cake Recipe