dish
Nancy Silverton's Banana and Cocoa Small Cake

18
Serves
479
Calories
17
Nutrients
13
Vitamins

Ingredients

2 1/2 cups pureed banana
5 large eggs
1 1/4 cups canola oil
3 1/3 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
3 3/4 cups flour
1 cup cocoa powder
1 cup chopped pecans

Cooking Instructions

1. Preheat the oven to 350°F. Coat a muffin pan with nonstick spray.

2. In a large mixing bowl, combine the banana puree, eggs and oil.

3. Sift together the sugar, baking powder, baking soda, flour and cocoa. Add the dry ingredients to the banana mixture, stirring until just moistened.

4. Fill the muffin cups 2/3 full and sprinkle with chopped pecans.

5. Bake until a skewer inserted in the center of a muffin comes out clean, about 15 minutes.

Serving Size: 1 small cake

Nutrition Information

Number of Servings: 18
Calories
479
Protein
7 g
Total Carbohydrate
66 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
41 g
Total Fat
23 g
Saturated Fat
3 g
Monounsaturated Fat
13 g
Polyunsaturated Fat
6 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
89 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
5 g
Percent Calories from Protein
6 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
42 %
Vitamin A
42 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
8 mcg
Vitamin C
2 mg
Vitamin D
0 IU
Folate
56 mcg
Vitamin E
4 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
24 mg
Iron
2 mg
Phosphorus
120 mg
Potassium
200 mg
Sodium
214 mg
Zinc
1 mg