Colombian Fresh Banana Cake
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
cola
|
|
| 1 | cup |
bananas
mashed |
|
| 2 | teaspoons |
lemon juice
|
|
| ⅓ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 0.6 | ml |
baking soda
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
cola
|
|
| 237 | ml |
bananas
mashed |
|
| 1E+1 | ml |
lemon juice
|
|
| 79 | ml |
nuts
chopped |
|
Directions
In a large mixing bowl, combine the cake mix, baking soda, and eggs.
Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter.
Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often.
In a bowl, combine the mashed bananas with the lemon juice; add to the batter.
Add the chopped nuts to the batter and beat for 1 minute at medium speed.
Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan.
Bake in a preheated, 350℉ (180℃) F oven for about 40 minutes or until the cake tests done.
Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling. Frost.
