Alberta Toomey'S Total Cake
A moist banana cake infused with cinnamon and raisins, featuring cereal and fruit flavors that appeal to all ages, perfect for breakfast or a sweet snack.
Ingredients
Instructions
- Mix cereal and orange juice or crushed pineapple in a large bowl and let stand for 2 minutes.
- Add the vegetable oil, egg, and sliced bananas; stir until well combined.
- Gradually add the flour, sugar, raisins, baking soda, cinnamon, and salt, mixing just until incorporated.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the flour with whole wheat flour. If you don't have raisins, chopped nuts or chocolate chips work well as alternatives. To enhance the flavor, consider adding a splash of vanilla extract. Make sure the bananas are ripe for maximum sweetness and moisture in the cake.
Serving Suggestions
This cake is delightful on its own but can also be topped with Easy Good Frosting for added sweetness. Serve it alongside a scoop of vanilla ice cream for a comforting dessert. It pairs beautifully with a fresh fruit salad or a cup of warm tea for a lovely afternoon treat.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Alberta Toomey'S Total Cake contains roughly 482 calories, with 8g protein, 106g carbohydrates, and 5g fat. It is an excellent source of iron (40% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 985mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas, but make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will help maintain the right consistency in the cake.
What can I replace the egg with to make this cake vegan?
You can replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it becomes gelatinous. This will help bind the ingredients together just like an egg would.
How can I make this cake more flavorful?
To boost the flavor, consider adding a teaspoon of vanilla extract or some grated orange zest. You could also fold in some chopped nuts or coconut for added texture and taste. Experimenting with spices like nutmeg or cardamom can also give it a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).