The addition of bananas - provided they are very ripe - brings sweetness, moisture and flavor to this cake. Perfect for children, who usually love banana bread, it will keep for a few days.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, at room temperature
- 1 cup soft light brown sugar
- 2 eggs, lightly beaten
- 3 ripe bananas, mashed
Preheat the oven to 325 degrees F. Grease and flour a loaf pan, 9 x 5 x 3-inches.
Sift together the flour, baking powder, nutmeg and 1/2 teaspoon salt into a bowl. Cream the butter and sugar together and gradually add the eggs. Add the mashed banana and mix until well combined. Add the sifted flour and mix until smooth.
Pour the mixture into the loaf pan and bake in the upper half of the oven for about 45 minutes, or until the top is colored and the sides are beginning to pull away from the pan. Cover the top of the cake loosely with foil if it starts to darken too quickly. A skewer inserted into the center should come out clean.
Allow to cool for 5 minutes before removing from the pan and cooling on a wire rack. When completely cooled, wrap in plastic wrap until served, to keep it moist.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
378 calories; 17g total fat; 95mg cholesterol; 84mg sodium; 52g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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