Banana Spice Snack Cake
A moist, lightly spiced snack cake that needs no frosting, but is great served warm with a scoop of vanilla ice cream.
- Ready In:
- 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.
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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.Reply
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!)Reply
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