COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING COCA-COLA
1 Pkg (18.5 oz) yellow 3/4 c COCA-COLA
Cake mix ** 1 c Bananas, ripe and mashed
1/8 ts Baking soda 2 ts Lemon juice
2 Eggs 1/3 c Nuts, finely chopped (opt)
-SEA FOAM FROSTING-
2 Egg whites 1/3 c COCA-COLA
1 1/2 c (firmly packed) light 1 ts Vanilla extract
Brown sugar Dash salt
1/8 ts Cream of tartar *
* Do not use a mix with pudding added or which requires oil.
* you may substitute 1 tablespoon corn syrup.
TO MAKE THE CAKE: 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
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
Bake in a preheated, 350 degree 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.
TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all
the ingredients except the vanilla extract. Beat 1 minute at high speed of
an electric mixer. Place over boiling water (the water should not touch
the bottom of the top half of the double boiler.). Beat on high speed about
7 minutes until the frosting forms peaks when the mixer is raised.
Remove from boiling water (for the smoothest frosting, empty into a large
bowl). Add the vanilla extract and continue beating on high speed until
thick enough to spread, about 2 minutes. Spread on the sides and top of
the cold banana cake.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
2/3 c Nonfat milk 1 Egg white
2 ts Vinegar 1 1/4 c Mashed very ripe bananas
2 1/3 c Flour (about 3)
1 2/3 c Sugar 3/4 c Pureed Dates (replaces 3/4
1 1/4 ts Baking powder Cup shortening)
1 1/4 ts Baking soda 1 ts Vanilla
1 ts Salt 1/2 c Chopped walnuts, optional
2 Eggs Powdered Sugar, optional
Mix nonfat milk and vinegar and let stand until thickened. Sift together
flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to
blend. Lightly beat eggs and egg white. Add to flour mixture with bananas,
Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour
into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350
degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack
to cool. If desired, sprinkle with powdered sugar and serve. Makes 16
servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup
buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup
shortening. Each serving, without walnuts or powdered sugar, contains
212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams
carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat.
Compare to Banana-Date Cake made with shortening, no dates:
Each serving, without walnuts, contains about:
257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams
carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.
Optional walnuts, per serving, contains about:
24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram
carbohydrates, .5 gram protein, .17 gram fiber.
1 c Golden raisins 1/2 ts Salt
2 c Cake flour 1 c Light-brown sugar, packed
1 ts Baking soda 2 Egg whites
1 ts Ground nutmeg 1 c Low-fat buttermilk
1 ts Ground cinnamon Date Puree
1/2 ts Ground allspice Orange Syrup with orange
1/2 ts Ground cloves Slices
2 tb Sugar 1/4 ts Orange flower water
1/4 c Water 1 Orange, sliced thinly, (opt)
The flavor of this dark spice and buttermilk cake is so old-fashioned that
it may remind you of your childhood. The orange slices add a colorful touch
to the finished cake. (By Times Food Stylists) Soak raisins in hot water to
cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon,
allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg
whites lightly in another bowl. Stir into dry ingredients along with
drained raisins just until blended. Pour into 2-quart fluted tube pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45
minutes or until cake tests done in center. Brush cake with Orange Syrup
and decorate with orange slices. Makes 12 servings. Each serving contains:
231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine
sugar, water and orange flower water in small saucepan. Bring to boil. Add
orange slices and simmer 1 minute. Strain and reserve orange slices for
1 Egg 1/2 ts Salt
3/4 c Sugar 1 ts Baking powder
1/2 ts Vanilla 1 c Apple; chopped
2 tb Butter; melted 1/2 c Nuts; chopped
2/3 c Flour Cinnamon & nutmeg
Fat grams per serving: Approx. Cook Time: :30
Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
(can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
in greased pie plate and bake at 350F for 30 minutes.
Easy Double Chocolate Banana Snack Cake
2 c Flour; all purpose 1/2 c Banana; mashed ripe
1 c Sugar 1 tb Lemon juice
2 tb Cocoa; unsweetened 1 ts Vanilla
1 ts Baking soda 3/4 c Chocolate chips; semisweet
3/4 c Milk
Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and
salt. Make well in centre of ingredients.
Add milk, banana, butter, lemon juice and vanilla.
Beat with fork till well blended, about 2 minutes. Stir in chocolate
chips. Pour into greased 9" square cake pan.
Bake in 350F oven for 45-50 minutes or till done. Cool completely. To
serve, sprinkle with icing sugar.
from the Cooking with Milk calendar