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Banana Cake With Walnuts (Vietnamese Chuoi Nu’o’ng)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.222
Energy (kCal)4863.26
Carbohydrates (g)486.6958
Total fats (g)327.1882
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 160degC (325degF). | 2. Beat eggs and sugar together in electric mixer until mixture is thick and pale - use a fairly low speed. | 3. Pour cream into the bowl and beat for a few seconds longer. | 4. Sift flour, add to bowl and stir with wooden spoon. | 5. Peel bananas and smash with the flat side of a chopper, but do not mash, add to batter with nuts and the coconut mixed with the milk. | 6. Stir only until all ingredients are combined. | 7. Grease 2 x 20cm (8”) pans and dust with breadcrumbs, shaking out excess and cook for 1 hr or until top brown, usually 1 to 1 1/4 hours. | 8. Serve warm or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cream 3/4 cup 594.0 11.97 6.534 62.424
    self rising flour 1 1/2 1/2 - - - -
    banana 5 1001.25 256.95 12.2625 3.7125
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    coconut 1 cup 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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