Recipe: Banana Nut Torte (Bundt or loaves, from River Road Recipes III)

BANANA NUT TORTE


1/2 stick (1/4 cup) margarine, softened
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs plus 3 egg whites (or 1 cup egg substitute)
3 cups flour
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ground cinnamon
2 teaspoons baking soda
7 large or 9 small bananas
1 1/2 cups raisins
3/4 cup nuts, chopped (preferably pecans)

Preheat oven to 300 degrees F. Lightly grease a Bundt pan or 2 (9x5-inch) loaf pans.

Beat margarine, sugar, and oil in mixer for about 10 minutes until creamy. Add eggs to mixture.

In separate bowl, sift the dry ingredients together. Add this to the batter.

Mash bananas with fork and add to batter along with raisins and nuts. Stir well and pour into prepared pan(s).

Bake for 1 1/2 to 1 3/4 hours or until a toothpick inserted comes out clean (loaf pans may take less time).

Cindy Buie Maughan

Makes 1 Bundt cake or 2 loaves, 20 slices total
Source: River Road Recipes III by Junior League of Baton Rouge, Inc.