Cooking for a Crowd Recipes
Cat in the Hat Banana Cake
Yield: 50 (2 1/4 x 2 1/2 inch) pieces
Ingredients
- 3/4 cup egg whites, frozen
- 6 1/4 ounces vegetable oil
- 1 pound 10 1/2 ounces granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon + 3/4 teaspoon baking soda
- 2 1/2 tablespoons baking powder
- 3/4 cup + 3 tablespoons miniature chocolate chips
- 1/4 cup + 1 tablespoon instant powdered milk
- 1 1/2 cups + 1 tablespoon water
- 2 pounds + 3 ounces all-purpose enriched flour
- 2 3/4 pounds bananas, mashed
Instructions
- Heat oven to 350 degrees F. Lightly grease or spray with nonstick coating spray an 18 x 26 x 2 inch baking pan.
- Blend mashed bananas, sugar, shortening and egg whites for 1 minute. Gradually add water until blended. Do not over-mix or batter will be lumpy.
- Combine flour, dry milk, baking powder, baking soda and salt. Add to banana mixture and blend until the dry ingredients are moistened.
- Pour into the prepared baking pan..
- Bake until browned for 35 to 45 minutes, or in a convection oven at 300 degrees F for 25 to 35 minutes. Cake is done when a wooden pick inserted in the middle comes out clean.