A moist, lightly spiced snack cake. I have made this using butter or shortening, and both work fine. The butter method is a bit richer in flavor, though.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
70 minIngredients
Directions
Preheat oven to 350℉ (180℃). Coat a 8 inch round or square baking pan with nonstick cooking spray.
In a large mixing bowl, with electric mixer, cream butter and brown sugar. Beat in egg, buttermilk, vanilla, and mashed banana until blended.
In a bowl, combine dry ingredients and spices. Mix the dry ingredients into the butter mixture until moistened. Do not overbeat. Pour batter into prepared pan and spread evenly.
Bake 25 to 30 minutes, or until a wooden skewer poked into middle of cake comes out clean. Cool in pan on wire rack for about 20 minutes. Can be left in pan or inverted onto cake plate.
Can be frosted, but I serve it plain, with a scoop of vanilla ice cream or drizzle of caramel ice cream topping.
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