Banana Nut Cake Supreme
Easy no egg tasty cake. This is a take on Luciles Banana cake mom always made. I started to play with the ingredients and I think it is better. I tried it with the lazy daisy frosting and it is yummy!
Easy no egg tasty cake. This is a take on Luciles Banana cake mom always made. I started to play with the ingredients and I think it is better. I tried it with the lazy daisy frosting and it is yummy!
- 1/2 teaspoon baking powder
- -- cake --
- 3 cups flour
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup butter melted
- 1 tablespoon baking soda
- 1 cup brown sugar firmly packed
- 1/2 cup butter softened beat hard
- 1 cup white sugar blend with butter
- 1 cups brown sugar blend with butter
- 2 cups milk minus 2 tsp
- 2 teaspoon white vinegar
- 3 bananas very ripe - mashed
- -- frosting --
- 2/3 cup walnuts chopped
- 1 1/2 cup shredded coconut
- Carbohydrate 132.797935972222 g
- Cholesterol 41.4841666666667 mg
- Fat 24.2336238888889 g
- Fiber 2.79179305855475 g
- Protein 6.79247041666667 g
- Saturated Fat 13.8287647222222 g
- Serving Size 1 1 Serving (209g)
- Sodium 495.146861614509 mg
- Sugar 130.006142913667 g
- Trans Fat 1.87004627777778 g
- Calories 757 calories
Step-by-step
- Preheat oven to 350?.
- Grease and flour 9 x 13 inch pan
- Cream Butter and sugar. Add Banana.
- Mix dry ingreidents together
- Mix vinegar with milk and allow to curdle.
- Add dry and wet ingredients alternately to batter while beating.
- Pour batter into pan. Bake at 350? for 35 -40 min. Test with tooth pick. Edges get done befor the middle. Cover edges with foil and bake till done. I let the cake be a little under done in the center and it was really yummy.
- Combine frosting ingredients
- spread evenly on hot or warm cake.
- Place under broiler until warm, brown and bubbly. If cake is not completely covered edges might get to brown. I made this with half the frosting amount and it was really hard to cover the cake. I should have covered the edges. Live and learn.
Monitoring the center of the pan with a wooden pick during the final ten minutes prevents over-baking while protecting the delicate crumb. Omitting eggs requires precise chemical replacements to maintain structural integrity. Baking soda reacts immediately with acidic dairy components to produce carbon dioxide gas. Combining white vinegar with milk creates an artificial buttermilk that supplies this necessary acid. Very ripe bananas contribute natural pectin and heavy moisture. This high moisture content creates a tender crumb that easily collapses if mixed incorrectly.
Adapting Structure Without Eggs
Standard cakes rely on protein coagulation from whole eggs for structural support. This recipe substitutes that protein network with a heavy ratio of flour combined with dual leavening agents. Creaming softened butter with granulated and brown sugars incorporates microscopic air pockets into the fat phase. These pockets expand when exposed to the oven heat of 350 degrees Fahrenheit. Alternating the addition of dry components with the curdled milk prevents gluten over-development. Over-mixing creates dense tunnels in the crumb, whereas gentle folding keeps the batter aerated.
- Cover the pan edges with aluminum foil if the perimeter browns faster than the center.
- Spread the coconut and walnut topping evenly to protect the soft middle from direct broiler heat.
- Pull the cake when the center remains slightly moist to account for residual heat retention.
