Directions:
- CAKE - Preheat oven to 350 degrees. Spray baking pan(s) with non-stick spray and line bottom with parchment paper. Combine ingredients for cake in a large bowl and mix well. Pour batter into pan(s), and bake until cake is set (list of pan sizes and corresponding baking time follows). Let cake cool, then frost with banana icing (recipe follows). Once frosted, the cake MUST be kept refrigerated.
- BAKING PAN SIZES AND BAKING TIME - Two 9 inch round pans (30-35 min.); two 8 inch square pans (30-35 min.); two 8 inch round pans (35-40 min.); one 9x13 inch pan (35-40 min.); 24 cupcakes (20-25 min.).
- ICING - For best results, chill a large bowl and beaters of mixer in refrigerator for a few minutes. Combine ingredients for icing into the chilled bowl. Beat with mixer on high speed for about 2-3 minutes, or until light and fluffy. Frost cake and refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.45 Kcal (689 kJ) | ||
| Calories from fat | 28.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 13.9mg | 5% | |
| Sodium | 279.43mg | 12% | |
| Potassium | 99.63mg | 2% | |
| Total Carbs | 32.69g | 11% | |
| Sugars | 11.09g | 44% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 232.81 Kcal (975 kJ) | ||
| Calories from fat | 40.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 5% | |
|---|---|---|---|
| Cholesterol | 19.67mg | 5% | |
| Sodium | 395.59mg | 12% | |
| Potassium | 141.05mg | 2% | |
| Total Carbs | 46.28g | 11% | |
| Sugars | 15.7g | 44% | |
| Dietary Fiber | 1.02g | 3% | |
| Protein | 3.23g | 5% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 77.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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