Prep 20 mins
Cook 30 mins
A moist, lightly spiced snack cake that needs no frosting, but is great served warm with a scoop of vanilla ice cream.
- 1⁄2 cup unsalted butter, softened (or vegetable shortening)
- 3⁄4 cup light brown sugar, firmly packed
- 1 large egg
- 1⁄4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 bananas, ripe, mashed
- 1 1⁄2 cups all-purpose flour, unbleached
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- Preheat oven to 350°F.
- Coat a 8-inch square baking pan with nonstick cooking spray.
- In a large mixing bowl, with electric mixer, cream butter (or shortening) 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 25-30 minutes, or until a wooden skewer inserted into middle of cake comes out clean.
- Cool in pan on wire rack for about 20 minutes.
- Serve warm, or room temperature.
Yum! The kids wanted me to whip up an afternoon snack today, and this fit the bill perfectly for being quick to throw together and bake. I had to laugh reading Katzen's review...I am so that mom. I used 1 c white wheat flour and 1/2 c oatmeal, flaxseed for the egg, and greek yogurt subbed in for some of the butter. To redeem myself with the toddler set I sprinkled a few tablespoons of chocolate chips on top of the batter before baking. Worked out just fine! Thanks for posting :). Made for ZWT 9, Gourmet Goddesses.
Awesome! The recipe was converted to gluten free by using a brown rice flour blend and adding in 3/4 tsp of xantham gum. The result was an amazing, moist and delicious cake. This may well be a new gluten free favorite for me. Made for Tropical Dessert Challenge, ZWT9.
I whipped up this little beaut for our VIP, Mikekey, for Veg Swap #60 - and what an easy little number it was! While the softened butter and light brown sugar whipped into a light and fluffy cloud, I gathered and prepped the rest of the ingredients. Because my Mom & Dad are arriving to visit me from Ontario (home!) and I'll be seeing them for the first time in a year (!!), I wanted to make something special that they'd like - so, I changed the flour ratio to 3/4 cup all-purpose and 3/4 cup spelt (Mom started my education on whole grain breads and flours when I was a wee girl, much to my embarrassment at school! Everyone else had Nutella and Fluff on Wonder, and I had fresh ground no-sugar-added PB on whole wheat! The horror!) ANYWAY! The flour changed worked out lovely, and Mikekey, this is a definite HIT! Oh - I did add 3/4 cup pecans, because, well, no banana bread ever came without nuts in our house! I wanted to do walnuts, but I couldn't find them. Oh, and instead of the cloves and nutmeg, I used mixed spice - that was sheer laziness, because I know I have cloves and nutmeg... but I laid my hand on mixed spice first, and hey, mixed spice HAS cloves and nutmeg in it - well, at least this organic version does. :oops: As I do with all of my quick breads, muffins, and many of my scones, a covering of recipe #297272 by Starrynews was shaken on top before it hit the oven. :o) This is a very versatile recipe, and will be made again and again! Thanks, Mikekey! It was a HIT! (With both my parents, and my parrots!)