Banana Walnut Cake
Submitted by TAP
Lighter banana walnut cake made with egg whites instead of whole eggs, studded with walnuts and raisins. A cinnamon-spiced sheet cake baked in a 9×13 pan.
YIELD
1 CakePREP
15 minCOOK
20 minREADY
35 minThis banana walnut cake takes a lighter approach by swapping whole eggs for egg whites. Mashed bananas and margarine form the base, with cinnamon tying the flavors together and walnuts and raisins adding texture throughout.
It bakes up quickly in a sheet pan and comes out soft, lightly spiced, and not overly sweet. Cut into generous squares for an afternoon snack or a simple dessert that doesn’t weigh you down.
Chef Tips
- Beat the egg whites and water into the banana-margarine mixture thoroughly for a smoother batter.
- Stir the walnuts and raisins in at the very end to keep them evenly distributed.
- Check for doneness with a knife at the 20-minute mark since this thin cake bakes fast.
Ingredients
Directions
Preheat oven to 350 In a mixing bowl, beat together mashed bananas and margarine until creamy. Add egg whites and water. Beat well. Stir in flour, baking powder, baking soda, and cinnamon. Beat until smooth. Add walnuts and raisins. Spoon batter into a 9 x 13 inch baking pan, sprayed with vegetable oil spray. Bake 20 minutes or until a knife inserted comes out clean. Cool and cut into 3 x 3-inch squares.
Comments
