Recipe by Leopard Apron
I buy bananas with the idea of eating them right away, but somehow I always end up with a couple that have ripened too much for my taste. I ran across a recipe for Spiced Prune cake in Food Everyday which I baked and it is delicious. So, as most of us cooks do, I decided to try a variation with, you guessed it, bananas! Many combinations of fruit & nuts would be fun to try, pears, pecans, etc....enjoy!
- 473.18 ml flour, spooned and leveled
- 473.18 ml granulated sugar
- 4.92 ml ground cinnamon
- 4.92 ml ground cloves
- 2.46 ml ground nutmeg
- 4.92 ml salt
- 4.92 ml baking soda
- 236.59 ml vegetable oil
- 236.59 ml buttermilk
- 3 large eggs
- 2 bananas, ripened and chopped
- 236.59 ml english walnuts, coarsely chopped
- confectioners' sugar, for dusting (optional)
Directions See How It's Made
- Preheat oven to 350 degrees. Spray a nonstick 12 cup Bundt pan with baking spray; set aside.
- In a large mixing bowl, mix together the flour, sugar, spices, salt & baking soda. In a separate mixing bowl, combine oil, buttermilk and eggs. Whisk together and add to flour mixture; mix just until combined. Add in chopped bananas and walnuts; stir gently to blend.
- Pour batter into prepared pan and bake until toothpick inserted into center comes out clean and cake has puuled away from edge of pan, about 55 minutes.
- Let rest in pan about 5 minutes. Invert cake onto a coolong rack and let cool completely.
- Place on a pretty cake plate Dust with confectioners' sugar, if desired. Serve with a dollop of whipped cream - Yummy!