Banana Pudding Cake

This is an old-fashioned pudding cake that  is moist and delicious and you won’t believe it has just a tablespoon of butter for the whole recipe. I have given both the weight and cup measure for the banana pulp because I wanted to make sure the protein and amino acid calculations are as accurate as possible. The banana should be extremely ripe so wait for the bananas to ripe to get this incredible flavor and taste.

ELECTRIC MIXER METHOD:

In the bowl of the electric mixer measure all the dry ingredients. Add the orange zest and mix them for 20 seconds until they are thoroughly blended. Add the bananas , butter, essence and mix for 1 minute until everything is blended into a smooth batter. If it is too stiff you can add the water or apple juice one table spoon at a time. Pour the batter into a 12 X8 baking pan and bake in a 325ºF oven for 45 minutes. Check the center of the cake for doneness by inserting a tooth pick. If it is clean then it is done or if the batter sticks to it bake for 10 – 15 more minutes.

MANUAL METHOD:

In a big bowl mix all the dry ingredients and add the orange zest also to it. In a separate bowl beat with a spoon the bananas, butter and vanilla essence thoroughly until nice and fluffy. Add the banana mixture to the dry ingredients and beat them all together with a wooden spoon until it becomes a thick batter. If it is too stiff you can add water to the mixture, 1 tablespoon at a time until the mixture is the consistency of thick batter.

Pour the batter into a 12 inches X 8 inches baking pan. Smooth the top of the batter and bake in a 325º F oven for 45 minutes. Test the cake by inserting  a toothpick in the center to see whether it is done. If the toothpick has uncooked batter sticking to it leave the cake in the oven for 10 – 15 more minutes.

This cake can be enjoyed with Low protein ice-cream or lemon sauce.

Serves 28 pieces.

INGREDIENTS PREPARATION: 10 MINUTES.

BAKING TIME 45 MINUTES TO 1 HOUR.