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    Tucson Banana Cake

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 1 3/4 C. unbleached flour
    • 1 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1/2 C. unsalted butter
    • 1 C. brown sugar, packed
    • 1/2 C. superfine sugar
    • 2 jumbo eggs, separated
    • 2 tsp. pure vanilla
    • 1/2 C. buttermilk
    • 1 C. bananas, ripe and mashed
    • 1/2 C. dates, chopped
    • 1/2 C. pecans, chopped


    1. Grease and flour a 9 inch square pan. Sift flour with baking soda and salt. Set aside. Cream butter until light and gradually add sugars, beating until mixture is light and fluffy. Beat in egg yolks and vanilla. Combine buttermilk with mashed bananas. Add the sifted dry ingredients to the creamed mixture alternately with the banana mixture. Stir in dates and nuts. Beat egg whites until stiff and fold them in last. Pour batter into a greased and floured pan and bake at 350 degrees F. for 45 minutes or until wooden pick inserted into center comes out clean. Cool in the pan on a wire rack. When completely cool frost with cream cheese frosting or your favorite frosting.




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