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Banana Marshmallow Cake Recipe


Banana Marshmallow Cake Recipe
Buy a bag of over ripe bananas in the sale box at the supermarket and get ready to use of that bag of marshallows left over in your pantry!

Mekiess

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Ingredients
  • 2 1/2 cups sugar
  • 1 cup shortening (I used Crisco)
  • 4 egg whites
  • 3 cups flour
  • 2 cups mashed or pureed ripe bananas
  • 6 tablespoons sour milk or buttermilk (you can sour milk by adding 1 tablespoon of vinegar to fresh milk)
  • 1 1/2 teaspoons baking soda
  • 3/4 cup nuts (optional)
  • 3/4 cup raisins (optional)
  • 20 regular marshmallows

Directions
  1. Preheat oven to 350 degrees
  2. Grease and flour a 9 x 13 pan
  3. Mix all ingredients together in order
  4. Place marshmallows in straight rows in the baking pan
  5. Pour the batter over the marshamallows.
  6. Here's the good part - Drop the pan on the floor 3 or 4 times from about two feet off the floor so that the batter settles arouind the marshmallows
  7. Bake one hour
  8. Marshmallows melt over the top like flowers - no frosting necessary!

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Comments


This is one different looking cake recipe. I'm liking it very much and love the fact that the marshmallows create an icing.


Ok, I'm going to go and try this right now. I bought a 5lb. bag of bananas for .79 at Woodmans and I'm trying to use them up!


Meant to rate this a five peoples! Maybe someone can fix it?


Okay, the addition of the coconut marshmallows was AMAZING!!! I added the rest of the toasted coconut from the bag of marshmallows to the batter. I didn't cook it quite an hour...the marshmallows were getting too brown. YIKES! I've eaten half the pan already! FABULOUS RECIPE!!


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Alterations


Okay, do not use mini marshmallows. The effect is not the same but it still was delish. I substituted 1 cup of sugar with 1/2 c. honey. The cake is truly wonderful and moist. I'm going to buy a bag of big marshmallows and make this again!
Don't pass this recipe by!


can we skip the crisco and use butter instead? I really don't like the taste anything with shortening !!! :-( any help? please? thank youuuuuuuuuuuuuuuuuuuuuu.


I've never used butter in this recipe. Perhaps you could try half butter half Crisco. I've been making this recipe for fifty years and have never used anything else but Crisco. Perhaps a food scientist can tell us why!


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