Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsp shortening
- 2 1/2 cups finely chopped walnut
- 1 cup flour
- 1/2 cup whole wheat flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 3/4 cup softened butter
- 1 1/3 cup sugar
- 3 eggs
- 1 cup sour cream or plain nonfat yogurt
- 1 ripe banana, mashed
- 2 tbsp orange liqueur (cointreau, triple sec)
- 1 cup powered sugar, sifted
- 2 tbsp orange juice
- =
Directions
Thoroughly grease a 10 to 12 cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly.
Sift flours, baking powder and baking soda.
Cream butter and sugar until fluffy; beat in eggs, one at a time.
Stir sour cream or yorurt, banana and liqueur into egg mixture.
Fold flour mixture into banana-egg batter; stir in remaining walnuts.
Spoon into prepared pan and place on top microwave-proof bowl in microwave, bringing cake up to center of oven.
Cook on medium 10 minutes, then high 5 to 7 minutes until cake tastes done, turning twice.
Let cake stand 15 minutes.
Turn out onto serving plate. let cool.
Mix sifted powdered sugar and orange juice until smooth.
Pour glaze evenly over cake and serve.