Sugarless Banana Walnut Cake
This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
bananas
mashed |
|
| ½ | cup |
butter
softened |
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¾ | cup |
water
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
bananas
mashed |
|
| 118 | ml |
butter
softened |
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 177 | ml |
water
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
In a mixing bowl, beat the bananas and butter until creamy.
Add the eggs and beat well.
Combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately with water, beating well after each addition.
Stir in nuts.
Spoon into a greased 9-inch square baking pan.
Bake at 350℉ (180℃) F for 30 minutes or until a toothpick comes out clean.
Cool.
