Banana Cake With Cinnamon Sugar – Bolo de Banana com Açúcar e Canela
July 09, 2016
"Another recipe found @ portuguesedinerdotcom/ (aka Tia Maria's Blog for the Portuguese Foodie), where I definitely hit the mother-lode of comfort food recipes typical of the Azorean Islands & rooted in the Portuguese cuisine. Although most recipes at the site are her own, this recipe was contributed by Mary Connie De Pao, a devoted follower of Maria's blog. My Siggi is esp fond of bananas, so I expect this cake to be an early choice to make after Culinary Quest #3 is concluded. Prep time was not given & was estimated by me. ENJOY!"
- Serving Size: 1 (104.8 g)
- Calories 312.6
- Total Fat - 10.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 52.1 mg
- Sodium - 111.9 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 1.4 g
- Sugars - 32.5 g
- Protein - 4.2 g
- Calcium - 104.7 mg
- Iron - 0.8 mg
- Vitamin C - 6.9 mg
- Thiamin - 0 mg
Beat the egg yolks, orange juice, sugar & oil in a lrg bowl. Add the flour & baking powder (a little at a time), mixing well after each addition.
In a separate bowl, beat the egg whites to form stiff peaks & gently fold them into the batter until blended.
Pour the batter into a greased & lightly floured bundt pan.
Cut the bananas into thin coins & place slices over the entire top of the batter.
Combine 1/4 cup sugar w/1 tbsp grd cinnamon & sprinkle the mixture atop the banana covered batter.
Bake in preheated oven at 350F for approx 45 min until golden.
Allow to cool slightly & then remove the cake from the pan to fully cool.
NOTE: Although not a part of the recipe, I tend to always do a wooden skewer test & suggest it for this cake.
Tips & Variations
- No special items are required