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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 18 |
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This cake packs a double punch of banana with the fruit and liquer. The banana liquer gives the cake a sweet, rich banana flavor. From Cooking Light 2001. Please see comments section! Ingredients:
cooking spray |
3t dry breadcrumbs |
3c all-purpose flour |
1t baking powder |
1/4t salt |
1/4t ground mace |
1c mashed ripe banana |
1/2c fat-free milk |
1/2c banana liquer or 1/2c fat-free milk and 1t banana extract |
3/4c butter, softened |
2c granulated sugar |
1 1/2t vanilla extract |
3 large eggs, room temperature |
1t powdered sugar |
Directions:
1. Preheat oven to 350*.
2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3. Lightly spoon flour in dry measuring cups; level with a knife. Combine flour, baking powder, salt, and mace; stir well with a whisk. Combine mashed banana, milk, and banana liquer in a bowl. Beat butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add sugar and vanilla, and beat mixture until well-blended. Add eggs, one at a time, beating untill well after each addition. Add flour mixture to sugar mixture alternately with banana mixture, beating at low speed, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350* for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
5. 286 calories per slice; 28% from fat.
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