My mother swore she invented this recipe. However, I have seen shamefully similar recipes in cookbooks.
by Patsy Layer
Cream sugar, butter, and extracts. Add eggs, one at a time. Sift together flour, soda, and salt. Add flour mixture to egg/sugar alternately with the buttermilk. Beat well after each addition. Add the mashed bananas and lastly add the pecans. Pour batter into a greased and sugared tube pan. Bake at 350 for 1 ½ to 2 hours. Toothpick will come out clean. Cool a few minutes, then turn out onto a rack to finish cooling. This cake is sweet, rich and delicious and needs no icing. However, if you want icing, decrease sugar by ½ cup and use a cream cheese icing.
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Serving Size: 1 Serving (3053g) | ||
Recipe Makes: Servings | ||
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Calories: 12318 | ||
Calories from Fat: 3272 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 363.5g | 485 % | |
Saturated Fat 137g | 685 % | |
Monounsaturated Fat 143.6g | ||
Polyunsanturated Fat 58.4g | ||
Cholesterol 1140mg | 351 % | |
Sodium 1630.5mg | 56 % | |
Potassium 1978.1mg | 52 % | |
Total Carbohydrate 2239.5g | 659 % | |
Dietary Fiber 35.4g | 142 % | |
Sugars, other 2204.1g | ||
Protein 100g | 143 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12318
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