logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Desserts Site

BellaOnline's Desserts Editor

g

Self-Frosting Banana Cake Recipe


It seems that no matter how diligent my family is about eating the bananas that are usually on the counter, there are always some that get too ripe before they’re eaten. And even though it’s a fact that almost everyone loves banana bread, it’s also a fact that there are lots of other recipes that overripe bananas can be used in. Self-Frosting Banana Cake is a lot more exciting than plain old banana bread, and it’s even fancy enough to serve to company.
””
The covered cake stays moist and keeps up to a week at room temperature, or leftovers can be frozen for a couple of months. Serve the cake with a scoop of ice cream if you wish, however, it’s moist enough to be eaten on its own.

24 Servings

Cake:
1 cup butter, softened
2 cups sugar
4 eggs
2 cups mashed ripe bananas
2 teaspoons vanilla

3 cups flour
2 teaspoons baking soda
2 teaspoons salt

1 cup sour cream

Topping:
2 cups chopped walnuts
2 cups shredded coconut
12 ounces white chocolate chips
1 12 oz. can sweetened condensed milk
  1. Preheat oven to 350°.
  2. Spray a 9 x 13" pan with non-stick spray.
  3. Cake: Cream the butter and sugar until light and fluffy.
  4. Add the eggs, beating well.
  5. With the mixer running, add the bananas, one at a time along with the vanilla.
  6. Place the flour, baking soda, and salt in a fine strainer and shake it over the creamed mixture.
  7. Mix well and stir in the sour cream.
  8. Topping: Stir together the nuts, coconut, white chocolate chips, and sweetened condensed milk; spread evenly over the cake batter.
  9. Bake 45-60 minutes or until a toothpick inserted in the center comes out clean.

Amount Per Serving
Calories 481 Calories from Fat 235
Percent Total Calories From:
Fat 49% Protein 5% Carb. 46%

Nutrient Amount per % Daily
Serving
Total Fat 26 g
Saturated Fat 12 g
Cholesterol 65 mg
Sodium 395 mg
Total Carbohydrate 55 g
Dietary Fiber 1 g
Sugars 17 g
Protein 7 g

Vitamin A 9% Vitamin C 4% Calcium 0% Iron 7%

Add Self%2DFrosting+Banana+Cake+Recipe to Twitter Add Self%2DFrosting+Banana+Cake+Recipe to Facebook Add Self%2DFrosting+Banana+Cake+Recipe to MySpace Add Self%2DFrosting+Banana+Cake+Recipe to Del.icio.us Digg Self%2DFrosting+Banana+Cake+Recipe Add Self%2DFrosting+Banana+Cake+Recipe to Yahoo My Web Add Self%2DFrosting+Banana+Cake+Recipe to Google Bookmarks Add Self%2DFrosting+Banana+Cake+Recipe to Stumbleupon Add Self%2DFrosting+Banana+Cake+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Desserts Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Elegant Crème BOO-lée Recipe

Dana's Eyeball Cheesecakes Recipe

Gooey Candy Corn Popcorn Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor