Banana Nut Cake baked in loaf cake.
Source: Better Homes and Garden
Stir shortening just to soften. Sift in dry ingredients. Add bananas and half the buttermilk; mix until all flour is dampened. Then beat vigorously 2 minutes. Add remaining buttermilk, eggs, beat 2 minutes longer. Fold in nuts. Bake in two paper lined 9 x 1 /12 inch round pans in moderate oven (350 degrees) 30 to 35 minutes.
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Serving Size: 1 Serving (2297g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6237 | ||
Calories from Fat: 1480 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 164.4g | 219 % | |
Saturated Fat 50.4g | 252 % | |
Monounsaturated Fat 70.4g | ||
Polyunsanturated Fat 31.5g | ||
Cholesterol 565.2mg | 174 % | |
Sodium 93509.9mg | 3224 % | |
Potassium 3527.7mg | 93 % | |
Total Carbohydrate 1028.7g | 303 % | |
Dietary Fiber 35.9g | 144 % | |
Sugars, other 992.8g | ||
Protein 150.2g | 215 % | |
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: 6237
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