Separate the eggs and pour the egg whites into a small bowl. Beat the whites until stiff and add 3 tbs. sugar (taken from the amount in the recipe) to keep the whites firm. Set aside.
Cream together the margarine and the rest of the sugar. Add the mashed bananas and beat well but be careful not to over-beat. Add the egg yolks one at a time, mixing after each addition. Add the vanilla.
In a medium mixing bowl combine the flour, baking powder, baking soda and salt. Add the flour mixture to the banana mixture, alternately with the soured milk. Do not over beat. Stir in the nuts. Gently fold in the beaten egg whites.
Prepare a tube pan by spraying it with a non-stick cooking spray and then flouring it. Pour the cake batter into the tube pan and bake in a preheated 350 degree oven for 1 hour. Check for doneness by inserting a toothpick towards the center of the cake. When done let cool in the pan for 10 minutes, then turn out to continue cooling on a wire rack.
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|Serving Size: 1 recipe (2464g)|
|Recipe Makes: 1|
|Calories from Fat: 2494 (32%)|
|Amt Per Serving||% DV|
|Total Fat 277.1g||370 %|
|Saturated Fat 62.6g||313 %|
|Monounsaturated Fat 111.4g|
|Polyunsanturated Fat 85.9g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 3881mg||134 %|
|Potassium 2541.4mg||67 %|
|Total Carbohydrate 1167.2g||343 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 1149g|
|Protein 192.2g||275 %|
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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: 7780
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