Banana Cake(By Mrs. Edmund G. Brown, Former First L

Name: Banana Cake(By Mrs. Edmund G. Brown, Former First Lady Of California)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium fully ripe bananas (1.5 c.); 1 c. walnuts (I leave out); 3/4 c. buttermilk; 2 egg whites; 2 egg yolks; 2 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 1/2 c. butter; 1 tsp. vanilla extract; 1.5 c. sugar (I use fructose)

Servings: persons

1
Sift flour, baking powder and baking soda together; set aside. Cream butter with extract; gradually add fructose, creaming thoroughly.
2
Add egg yolks, one at a time, beating well after each addition.
3
Sieve bananas and mix with buttermilk.
4
Beating only until smooth after each addition, mix the creamed butter extract, 1/4 dry ingredients and 1/3 of the banana mixture; repeat 1/4 dry and 1/3 banana until all is mixed, then stir in optional walnuts. Fold in the beaten egg whites gently into the batter until thoroughly blended.
5
Turn batter into 2 prepared (vegetable grease and flour) pans; spread evenly to edges.
6
Bake at 350u00b0 for 25 to 30 minutes or until cake tests done.
7
Cool on wire racks and frost with a buttercream frosting (I don't frost; after cooling I place in the refrigerator 3 to 4 hours or overnight, it's best served cold).

1918

kcal

Calories

111

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium fully ripe bananas (1.5 c.), 1 c. walnuts (I leave out), 3/4 c. buttermilk, 2 egg whites, and more.

Yes, Banana Cake(By Mrs. Edmund G. Brown, Former First Lady Of California) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Cake(By Mrs. Edmund G. Brown, Former First Lady Of California)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions