Moist Banana Cake
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Baking soda||1 Teaspoon|
|Sour cream||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Self-rising flour||2 Cup (32 tbs)|
|Pecan nuts||1 Cup (16 tbs), broken|
Pre-heat the oven to 350°F.
Cream the butter and sugar together in a mixing bowl, then gradually add the eggs, beating between each addition.
Mash the bananas with a fork and add them to the mixture.
Add the baking soda, sour cream and vanilla extract, and mix well.
Finally add the flour and the pecan nuts to the mixture, stirring constantly.
Grease and flour an 8 inch cake pan and pour in the batter.
Bake for 1 hour 15 minutes, until cooked through.
Remember to let the cake cool on a wire rack before serving.
Serving size: Complete recipe
Calories 5528 Calories from Fat 4044
% Daily Value*
Total Fat 464 g713.6%
Saturated Fat 245.2 g1226%
Trans Fat 0 g
Cholesterol 1406.1 mg468.7%
Sodium 4880.8 mg203.4%
Total Carbohydrates 319 g106.4%
Dietary Fiber 27 g108%
Sugars 94 g
Protein 55 g110.6%
Vitamin A 243.3% Vitamin C 45.8%
Calcium 77.1% Iron 80.9%
*Based on a 2000 Calorie diet