Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Banana Cake
From The national course in home economics, 1917
Serves 5
Reserve one-half of the frosting to cover the top layer of the cake.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
420Calories
10 gProtein
87 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein10 g
Carbohydrates87 g
Fiber0 g
Sugars43 g
Total Fat13 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol105 mg
Sodium238 mg
Potassium181 mg
Calcium188 mg
Iron3.7 mg
Magnesium24 mg
Phosphorus191 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate100 mcg
Choline67 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 174. The excerpt below is the record exactly as published.
BANANA CAKE. Two eggs, one cupful of sugar, one-fourth cupful of butter, two and one-fourth cupfuls of flour, one cupful of milk, two level teaspoonfuls of baking-powder and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.