NOT TO BE MISTAKEN FOR BANANA BREAD
This cake is moist, dense, and pretty much impossible to mess up. I enjoy spice so I altered the recipe to make the pumpkin spice cake above.
Either way, it is my kind of baking. Impossible to mess up.
It wasn’t until the last few years that I thought I needed to challenge myself. Baking was not a strength of mine. Over the years I have perfected several sweet treats but I wanted to share this banana cake because, honestly, I keep buying bananas and they are EVERYWHERE! I won’t even get into how many are in my freezer.
Bananas are a great source of potassium. For runners especially, they are recommended because they are a good source of the good carbohydrates which are needed for energy. This combination means fuel for your body and especially your muscles. Fueled muscles mean less chance of cramping and injury. They are also easy to carry around and leave very little mess. That is probably why they are so popular amongst athletes, runners in particular.
I like to think that by eating banana cake I am benefiting, if only in a small way 🙂 but I guess in the end it is cake after all.
When making this cake I have noticed that gently mixing the dry into the wet ingredients and NEVER over mixing always yield the best results in baking.
If you choose the spice cake option, you will find that buying pumpkin spice in the store is pretty expensive. Making your own is easy and can save you money. It is a mix of ground cinnamon, ginger, cloves and nutmeg. You can purchase these in the bulk aisle and play around with the portions according to taste. Plus, I like mixing some into my icing and sprinkling it on my coffee too. Here is the combination I like best:
PUMPKIN SPICE MIX
1/4 C cinnamon
1 1/2 Tbsp ginger
1/2 Tbsp clove
1 1/2 Tbsp nutmeg
125 g unsalted butter (room temperature)
300 g sugar
4 large, ripe bananas
2 Tbsp vanilla
2 large eggs
1/3 C buttermilk
1/2 tsp baking soda
3/4 tsp salt
2 1/4 tsp baking powder
225 g all-purpose flour
1. Blend the wet ingredients together.
2. Mix the dry ingredients together.
3. Pour the dry ingredients into the wet mixture and gently hand mix until everything is combined.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. Gently butter the pan and parchment paper (I use coconut oil spray).
4. Pour in the mixture and bake at 350º for 50 minutes. (Give it the toothpick test.)
5. Once it is fully cooled, ice it with a cream cheese icing.
Check out my “Perfect Cream Cheese Icing” recipe or use your own version.
Nutrition (not including icing)
Adapted from Exclusively Food
PUMPKIN SPICE CAKE OPTION
*Instead of bananas, use a small can (approximately 400 mL) of pumpkin and mix 4 Tbsp of pumpkin spice into the dry mixture. Follow the instructions as they are.