Banana Cup Cakes

Name: Banana Cup Cakes
Ingredients: 1/2 cup shortening; 2 cups flour; 1 cup sugar; 1 teaspoon soda; 2 eggs; 1/2 cup nuts; 3 ripe bananas (crushed)

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

3331Calories

51 gProtein

530 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories3331 kcal

Protein51 g

Carbohydrates530 g

Fiber9.4 g

Sugars245 g

Total Fat121 g

Saturated Fat3.8 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol372 mg

Sodium162 mg

Potassium2504 mg

Calcium138 mg

Iron18 mg

Magnesium216 mg

Phosphorus745 mg

Zinc4.1 mg

Copper1.1 mg

Manganese3.1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A211 mcg

Vitamin E1.4 mg

Vitamin K2.1 mcg

Vitamin B62.1 mg

Vitamin B120.9 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)2 mg

Niacin (B3)28 mg

Folate598 mcg

Choline329 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 28. The excerpt below is the record exactly as published.

BANANA CUP CAKES V2 cup shortening 2 cups flour 1 cup sugar 1 teaspoon soda 2 eggs y2 cup nuts 3 ripe bananas (crushed) Mix in the order given and bake in cup cake shells or in greased loaf pan at 350 degrees for 40 minutes. Mrs. O. C. Godfrey RICH CINNAMON BUNS % cup Karo syrup % cup butter \'i cup brown sugar 3 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt \-2 cup shortening

Cook this with the app: pantry check, scaling, and the assistant.