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Torta Di Banana (Banana Cake)

 
One serving costs about $0.59

$0.59 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:25%

Spoonacular Score: 25%

 

The recipe Torta Di Banana (Banana Cake) can be made in about roughly 45 minutes. For 59 cents per serving, you get a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 521 calories, 7g of protein, and 25g of fat per serving. 1 person were glad they tried this recipe. A mixture of eggs, bicarbonate of soda, yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Similar recipes are Easy Banana Cake with Banana Whipped Cream Frosting, eggless banana cake , how to make banana cake, and Banana Bread / Banana Cake.

Banana Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
4
4  bananas
bananas
2 cups
2 cups flour
flour
0.5 tsps
0.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps bicarbonate of soda
bicarbonate of soda
1.2 cups
1.2 cups raw white sugar
raw white sugar
7.76 oz
7.76 oz butter
butter
4
4  eggs
eggs
125 ml
125 ml plain yogurt
plain yogurt
4  bananas
4
bananas
2 cups flour
2 cups
flour
0.5 tsps baking powder
0.5 tsps
baking powder
0.5 tsps bicarbonate of soda
0.5 tsps
bicarbonate of soda
1.2 cups raw white sugar
1.2 cups
raw white sugar
7.76 oz butter
7.76 oz
butter
4  eggs
4
eggs
125 ml plain yogurt
125 ml
plain yogurt

Equipment

whisk
whisk
oven
oven
whisk
whisk
oven
oven


Instructions

Pre-heat your oven to 180 C/160C fan force. Peel and mash the bananas but not until watery. (I like to taste little chunks of banana in the cake). If you're using yogurt, add it in when mashing the banana. Cream the butter with sugar until light and fluffy. Add in the eggs and continue to whisk until fluffy. Add in the flour, bicarbonate of soda and baking powder. Stir well and add in the mashed banana. Continue to stir until ingredients mix well but not over mix. Rub a cake mould/loaf tin with some butter and dust with with some flour. Knock off any access of flour. Pour the batter into the mould (you can also use 2 small loaf tins for this recipe but reduce the cooking time). Bake in preheated oven for about 40 minutes or until cooked when a tester comes out clean.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.59
Ingredient
4 bananas
250 grams flour
½ teaspoons baking powder
240 grams raw white sugar
220 grams butter
4 eggs
125 milliliters plain yogurt
Price
$0.63
$0.33
$0.01
$0.33
$1.89
$0.96
$0.55
$4.70

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
520 Calories
7g Protein
25g Total Fat
68g Carbs
3% Health Score
Limit These
Calories
520
26%

Fat
25g
39%

  Saturated Fat
15g
95%

Carbohydrates
68g
23%

  Sugar
38g
42%

Cholesterol
143mg
48%

Sodium
304mg
13%

Get Enough Of These
Protein
7g
15%

Selenium
18µg
27%

Folate
81µg
20%

Vitamin B2
0.34mg
20%

Manganese
0.38mg
19%

Vitamin B1
0.28mg
19%

Vitamin A
859IU
17%

Vitamin B6
0.27mg
14%

Phosphorus
128mg
13%

Vitamin B3
2mg
11%

Iron
2mg
11%

Fiber
2g
10%

Potassium
331mg
9%

Vitamin B5
0.76mg
8%

Magnesium
27mg
7%

Vitamin E
0.96mg
6%

Vitamin C
5mg
6%

Vitamin D
0.87µg
6%

Calcium
56mg
6%

Copper
0.11mg
6%

Vitamin B12
0.3µg
5%

Zinc
0.71mg
5%

Vitamin K
2µg
2%

covered percent of daily need

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