Mom Rohrbach'S Banana Nut Cake Recipe

Name: Mom Rohrbach'S Banana Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Crisco; 1 1/2 c. sugar; 2 eggs, well beaten; 2 c. flour; 1/2 tsp. salt; 1 tsp. baking powder; 1/2 tsp. baking soda; 4 Tbsp. sour milk; 1 c. banana pulp; 1 tsp. vanilla; 1 c. chopped nuts

Servings: persons

1/2 c. Crisco
1 1/2 c. sugar
2 eggs, well beaten
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
4 Tbsp. sour milk
1 c. banana pulp
1 tsp. vanilla
1 c. chopped nuts

1
Cream Crisco and sugar.
2
Add eggs.
3
Sift flour, salt, baking soda and baking powder together.
4
Add to sugar mixture alternately with combined sour milk, banana pulp and vanilla.
5
Add chopped nuts.
6
Bake in a greased and lightly floured loaf or tube pan. Bake in a 350u00b0 oven for 50 to 60 minutes.
7
Check with a toothpick. (High altitude, add 2 tablespoons flour.)

924

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 c. Crisco, 1 1/2 c. sugar, 2 eggs, well beaten, 2 c. flour, and more.

Yes, Mom Rohrbach'S Banana Nut Cake 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.

Mom Rohrbach'S Banana Nut Cake

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