3 Extra-ripe; medium bananas,
-peeled
1/2 c Light or dark corn syrup
1/2 c Buttermilk
1/4 c Vegetable oil
2 ts Vanilla extract
1 3/4 c All-purpose flour
3/4 c Sugar
1/2 c Cocoa
1 ts Ground cinnamon
1 ts Baking soda
1/2 ts Salt
3 lg Egg whites
Banana fudge topping (recipe
-follows)
Heat oven to 350 degrees. Spray 12-cup fluted tube pan with vegetable cook
spray. In blender, puree bananas yield 1-1/2 cups). In medium bowl, stir
together bananas, corn syrup, buttermilk, oil and vanilla. In large mixer
bowl, stir together flour, sugar, cocoa cinnamon, baking soda and salt. Add
banana mixture to flour mixture; beat until well blended. In small mixer
bowl beat egg whites until stiff; fold small amount into batter. Fold in
remainig egg whites. Pour batter into prepared pan. Bake 45 to 50 minutes
or until wooden pick inserted in center comes out clean. Cool 10 minutes;
invert cake onto wire rack. Cool completely. Place on serving plate. Pour
Banana Fudge Topping over cake.
Makes 16 servings.
Yields
1 Servings
