Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Banana Sheet Cake
Serves 24
1/4 cup sifted cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 teaspoon salt
1/4 cup dairy sour cream
2 cups mashed ripe bananas
1 cup unsalted butter, softened
1 1/2 cups sugar
3 eggs
Preheat oven to 350F, generously grease 15x10x1 jelly roll pan. Sift dry ingredients together onto wax paper. In small bowl, stir together sour cream and banana. In large bowl of electric mixer, beat together the butter, sugar and eggs for 3 minutes until light and fluffy. Stir flour mixture alternately with the banana mixture into the butter mixture, beating by hand after each addition, until batter is smooth. Pour batter into prepared pan and smooth top with spatula. Bake in preheated 350F oven for 24-30 minutes or until centre springs back when lightly pressed. Cool completely on a wire rack. Top with your choice of Chocolate Frosting, or Lemon or Orange Frosting.
Makes 24 servings.
Nutrition (per serving):
155 calories Saturated fat 5 g Total Fat 9 g (51% of calories) Protein 1 g (3% of calories) Carbohydrates 18 g (46% of calories) Cholesterol 48 mg Sodium 106 mg Fiber 0 g Iron 0 mg Vitamin A 356 IU Vitamin C 2 mg Alcohol 0 g
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
