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Favourite Banana Spice Cake

 
152

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

servings

Prep

20

min

Cook

30

min

Ready

70

min

Trans-fat Free
 

Ingredients

½ cup butter, unsalted
softened (or vegetable shortening)
¾ cup brown sugar, light
firmly packed
*
1 large eggs
¼ cup buttermilk
1 teaspoon vanilla extract
2 bananas
ripe, mashed
1 ½ cup unbleached all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
ground
¼ teaspoon cloves
ground
*
¼ teaspoon nutmeg
ground
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 22750% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 201mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 5%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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