Banana Cake
Very easy to make and delicious. I do sub Splenda Sugar Blend for the sugar, using half as much. However, I use real powdered sugar where it is called for. You may need to use some cornstarch or milk to reach the correct consistency for the frosting.
Very easy to make and delicious. I do sub Splenda Sugar Blend for the sugar, using half as much. However, I use real powdered sugar where it is called for. You may need to use some cornstarch or milk to reach the correct consistency for the frosting.
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup margarine
- 1 1/2 cups sugar
- 2 cups plain flour
- -- banana cake --
- 1 cup banana mashed
- -- banana icing --
- 1 large bananas mashed
- 2 tablespoon margarine
- 1 box powdered sugar
- Carbohydrate 674.713325161138 g
- Cholesterol 4232.45 mg
- Fat 329.586620001988 g
- Fiber 16.7875997778217 g
- Protein 157.451495021236 g
- Saturated Fat 74.6641900003145 g
- Serving Size 1 1 recipe (2375g)
- Sodium 4768.78450000479 mg
- Sugar 657.925725383316 g
- Trans Fat 24.4484845006593 g
- Calories 6199 calories
Step-by-step
- Cream margarine and sugar. Add eggs and vanilla. Beat well. Sift flour, soda, salt, baking powder together. Add buttermilk and beat well. Add dry ingredients alternately with mashed bananas.
- Divide batter into 3 cake pans which will make 3 thin layers. Bake in a 350-degree oven for 20 minutes or until done. Turn cake layers out of pans; let cool.
- Mix mashed banana, 2 tablespoons margarine , and lemon juice; beat well.
- Add powdered sugar to mixture and beat until smooth and creamy, to spreading consistency.
- Put between layers and on side and top of stacked cake.
Operating under the physical constraint of three thin cake layers requires careful management of oven space and strict baking times to prevent dry crumb structures.
- Creaming the margarine and sugar introduces trapped air pockets that expand with the chemical leaveners, so beat this mixture until pale and fluffy.
- Sifting the flour, baking soda, salt, and baking powder ensures the sodium bicarbonate distributes evenly and does not create bitter pockets in the crumb.
- Adding the dry ingredients and mashed fruit in alternating additions prevents the gluten network from overdeveloping, which keeps the texture tender rather than tough.
- Baking at 350 degrees Fahrenheit for approximately 20 minutes yields thin layers that set quickly without burning the exterior sugars.
- Adjusting sweetener blends requires accounting for volume differences; swapping granulated sugar for a concentrated sweetener like Splenda demands careful volume scaling, whereas powdered sugar should remain unaltered in the frosting to maintain proper structural viscosity.
Overbeating the batter after the flour goes in will yield a dense, rubbery texture instead of a light crumb. Monitor the internal temperature and check for a clean toothpick pull at the 20-minute mark.
