In bowl, cream butter with sugar. Beat in eggs..Add mashed bananas, vanilla and sour cream. Sift together flour, baking powder, soda and salt. Fold into the creamed mixture, stirring just to blend. In separate bowl, combine finely chopped nuts, 1/4 cup sugar and cinnamon. Sprinkle half over bottom of well greased bundt or tube pan. Spoon in half the batter. Sprinkle with remaining nuts and cover with balance of batter.
Bake at 350 degrees approx. 45 minutes or until cake is nicely browned.. I always test with toothpick. Cool in pan on rack for 10 minutes. Serves 8-10===(To make it plain, you can eliminate the cinnamon mixture and bake in tube pan.) I always put the nuts into the plain cake, instead. You can also substitute 3 egg whites instead of 2 eggs, for less cholesterol.. Posted to JEWISH-FOOD digest by rbusman~~at;juno.com (RITA BUSMAN) on Aug 31, 1998,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2130g)|
|Recipe Makes: 1|
|Calories from Fat: 2438 (35%)|
|Amt Per Serving||% DV|
|Total Fat 270.9g||361 %|
|Saturated Fat 88.1g||441 %|
|Monounsaturated Fat 106.2g|
|Polyunsanturated Fat 55.7g|
|Cholesterol 2357mg||725 %|
|Sodium 2462.9mg||85 %|
|Potassium 2164.3mg||57 %|
|Total Carbohydrate 1046.3g||308 %|
|Dietary Fiber 18.4g||73 %|
|Sugars, other 1028g|
|Protein 102.9g||147 %|
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Calories per serving: 6898
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