Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Candy Bar | not in our table | 0 |
| Topping | not in our table | 0 |
| Water | not in our table | 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 yellow cake mix
- 1 ounce Butterfinger candy bar chopped
- 1 envelope dry Dream Whip topping mix
- ½ teaspoon baking powder
- 1 cup bananas mashed
- 1 cup cold water
- ½ cup egg whites
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 7 ounces fluffy white frosting mix prepared
- 4 ounces Butterfinger candy bar
Directions
Preheat oven to 350°F.
Prepare rectangular cake pan with cooking spray then set aside.
In mixing bowl combine cake mix, three ounces of candy bar, whipped topping mix and baking power.
Stir in bananas, water, egg whites, oil and vanilla extract.
Mix until moistened then pour batter into prepared pan then bake for 50 minutes.
Meanwhile prepare frosting according to package directions then spread over cooled cake.
Sprinkle top with remaining candy bar pieces.
Category:Cathy's Recipes
Category:Banana Recipes
Category:Cake Recipes