Mamasue
08-18-2000, 07:26 AM
Good Morning fellow CLers! Last night I made Double Banana Pound Cake from April issue. Well let me tell you....this cake is absolutely delish! I was contemplating on whether to buy a bottle of banana liquer just for one recipe but did and now know that this bottle will not last long because I will be making this cake often. Just might make another one this weekend and put in freezer for one of those "may need" days. http://www.cookinglight.com/bbs/smile.gif
Here is the recipe in case someone doesn't have it. Yummmmmmm
* Exported from MasterCook *
Double-Banana Pound Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cake/Cupcakes
Amount Measure Ingredient -- Preparation Method
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cooking spray
3 tablespoons dry bread crumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup banana -- ripe, mashed
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or margarine -- softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large egg
1 tablespoon powdered sugar
Preheat oven to 350 degrees
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
Spoon the batter into prepared pan. Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cook in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake. Yield 18 servings (serving size: 1 slice)
CALORIES 286 (28% from fat); FAT 8.9 (sat 5.1g, mono 2.6g, poly 0.5g); PROTEIN 3.8g; CARB 44.8g; FIBER 0.9g; CHOL 58mg; IRON 1.3mg; SODIUM 163mg; CALC 37mg
Description:
"For banana lovers: this cake packs a double punch of banana with the
fruit and liquer. The banana liqueur is a must; it gives the cake a
sweet, rich banana flavor"
Source:
"Cooking Light, April 2000 issue, page 184"
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Here is the recipe in case someone doesn't have it. Yummmmmmm
* Exported from MasterCook *
Double-Banana Pound Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cake/Cupcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
3 tablespoons dry bread crumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup banana -- ripe, mashed
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or margarine -- softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large egg
1 tablespoon powdered sugar
Preheat oven to 350 degrees
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
Spoon the batter into prepared pan. Bake cake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cook in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake. Yield 18 servings (serving size: 1 slice)
CALORIES 286 (28% from fat); FAT 8.9 (sat 5.1g, mono 2.6g, poly 0.5g); PROTEIN 3.8g; CARB 44.8g; FIBER 0.9g; CHOL 58mg; IRON 1.3mg; SODIUM 163mg; CALC 37mg
Description:
"For banana lovers: this cake packs a double punch of banana with the
fruit and liquer. The banana liqueur is a must; it gives the cake a
sweet, rich banana flavor"
Source:
"Cooking Light, April 2000 issue, page 184"
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