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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 1445
% Daily Value**
Total Fat 67g
Saturated Fat 29g
Unsaturated Fat 9g
Cholesterol 257mg
Sodium 1448mg
Total Carbohydrate 199g
Dietary Fiber 6g
Sugars 138g
Protein 21g
Vitamin A  31%Vitamin C  8%
Calcium  29%Iron  11%
Potassium  23%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Cake Waialae Iki

Date Added: June 11, 2009


2 Cups Flour unsifted
16 Ounces Confectionery Sugar or Frosting
1 Teaspoon Baking Powder plus
1 Teaspoon Vanilla 1/4 tsp if Watkins
2 Eggs hardboiled, chopped
8 Ounces Sour Cream or Vanilla Yogurt
1 1/3 Cups Sugar plus more for sprinkling
1 Teaspoon Baking Soda (dissolved in a little warm water)
3/4 Teaspoon Salt pepper to taste,
1/4 Cup Butter softened
1/4 Cup Butter melted
8 Ounces Cream Cheese softened
1 Cup Banana mashed
1 Cup Pecan chopped
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1. Preheat oven to 350 degrees.

2. Grease and flour a 9"x13" pan. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs and vanilla and blend thoroughly. Sift together flour , baking powder, baking soda and salt.

4. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.

5. Stir in bananas and pecans. Spread batter evenly over bottom of pan and bake 40 to 45 minutes.

6. Cool and frost with Cream Cheese Frosting. CREAM CHEESE FROSTING: Combine all ingredients and blend well.

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Dietary Notes:
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Banana, Butter, Gluten, Cheese, Natural Sweeteners, Pecan allergies.
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