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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
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
- 1/4 pound (1/2 cup) butter
- 1/2 cup sugar
- 1 pound ripe bananas (2 or 3 large)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 egg, well beaten
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
Directions
Soften the butter at room temperature and cream it with the sugar in a mixing bowl until light and fluffy.
Mash the bananas and add to the butter and sugar mixture.
Add the salt, cinnamon, lemon juice, and egg.
Sift the flour with the baking powder and fold it into the liquid mixture.
Pour the batter into a greased (9 by 5-inch) loaf pan.
Bake in a preheated moderate (350 F.) oven for 1 hour, or until a cake tester comes out clean.
Serve with honey as a cake bread, or as a pudding with cream or ice cream.
Category:Guatemalan Recipes
Category:Guatemalan Appetizers