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60 minutes
Prep: 25 minutes
Cook: 25 minutes
1080 calories per serving view nutrition facts
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| 2 1/4 | cups | flour, all-purpose | sifted |
| 1 1/4 | cups | sugar | |
| 2 1/2 | teaspoons | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | vegetable shortening | |
| 1 1/2 | cups | bananas | ripe, mashed |
| 2 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| Banana frosting | |||
| 1/4 | cup | margarine | softened |
| 1 | pound | powdered sugar | |
| 1/2 | cup | bananas | ripe, mashed |
| 1/2 | teaspoon | lemon juice | |
Into large mixing bowl, sift the flour, sugar, baking powder, baking soda and salt.
Add the shortening, 1/2 cup mashed bananas and eggs.
Beat mixture for 2 minutes at medium speed with an electric mixer.
Scrape down bowl and beaters, then add the remaining 1 cup of mashed bananas and vanilla.
Beat batter for 1 full minute at medium speed.
Pour batter into two greased and floured 8-inch round cake pans.
Bake in a preheated oven at 375 degrees F for 25 minutes or until a toothpick inserted in center of layer comes out clean.
Cool in pans on a wire rack for 10 minutes.
Remove from pans.
Return layers to wire racks.
Cool completely. Frost.
Banana Frosting: Cream margarine with electric mixer, then add 1/2 of the confectioners' sugar and beat well.
Blend in lemon juice and bananas, then add remaining sugar and beat well.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 555mg | 23% |
| Total Carbohydrate 230.0g | 77% |
| Dietary Fiber 2.0g | 8% |
| Sugars 174.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 13% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. ...
