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80 minutes
Prep: 20 minutes
Cook: 55 minutes
669 calories per serving view nutrition facts
1 cake
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| 1/4 | cup | margarine | soft |
| 1 | cup | sugar | |
| 2 | large | eggs | |
| 2 | large | bananas | mashed |
| 1 | teaspoon | vanilla extract | |
| 1 3/4 | cups | flour, all-purpose | |
| 1 1/2 | teaspoons | baking powder | |
| 1 | teaspoon | baking soda | |
| 3/4 | cup | yogurt, non-fat | plain |
| Marble | |||
| 2 | tablespoons | sugar | |
| 4 | teaspoons | cocoa powder | unsweetened,, sifted |
| 4 | teaspoons | milk | low-fat |
Preheat oven to 350 degrees F; coat a 9-inch Bundt pan with nonstick cooking spray.
In a large bowl or food processor, cream together margarine and sugar.
Beat in eggs, bananas and vanilla extract until well mixed.
Combine flour, baking powder and baking soda; add to banana mixture alternately with milk, mixing just until blended.
Pour all but 1/2 cup of the batter into the cake pan.
Combine sugar, cocoa and milk; add to reserved batter, blending well.
Pour over batter in the pan; draw a knife through the mixture to create a marbled effect.
Bake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean.
This cake can also be made in a 9-inch square baking pan; test cake at 40 minutes for doneness.
May be frozen for up to 6 weeks.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 354mg | 15% |
| Total Carbohydrate 124.0g | 41% |
| Dietary Fiber 4.0g | 15% |
| Sugars 74.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 14% | Vitamin C | 10% | |
| Calcium | 13% | Iron | 20% |
* 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:Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. ...
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