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Banana Spice Cake

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
  16 servings
Bananas add moistness and sweetness, while buttermilk makes this cake tender. Delicious with Spiced Tropical Fruit Compote.
2 1/2  cups unsifted cake flour
2 teaspoons  baking powder
2 teaspoons  baking soda
2 teaspoons  ground cinnamon
1 teaspoon  freshly grated nutmeg
1/2 teaspoon  ground allspice
1/2 teaspoon  ground ginger
1/2 teaspoon  ground cloves
1/2 teaspoon  salt
2 tablespoons  butter
3   large egg whites
1/4 teaspoon  cream of tartar
1 3/4 cups  granulated sugar divided
1 cup  mashed very ripe bananas (2 large)
1/4 cup  canola oil
1 tablespoon  freshly grated orange zest
1 1/2 teaspoons  vanilla extract
1   large egg yolk
3/4 cup  buttermilk
Confectioners’ sugar for dusting
Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Sift flour, baking powder, baking soda, cinnamon, nutmeg, allspice, ginger, cloves and salt together into a bowl; set aside.

Heat butter in a small saucepan over medium heat, swirling the pan, until the butter turns a nutty brown. Pour the butter into a small bowl and let cool slightly.

Beat egg whites in a clean mixing bowl with an electric mixer on low speed just until frothy. Add cream of tartar, increase the speed to medium and beat until soft peaks form. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, just until firm peaks form; set aside.

Combine mashed banana, oil, orange zest, vanilla, egg yolk, the reserved melted butter and the remaining 1 cup sugar in a large mixing bowl; beat to combine. With the mixer on low speed, add the buttermilk and flour mixtures alternately in two additions each; beat just until blended. Add a heaping spoonful of the meringue and beat for just a few seconds to lighten the batter. Fold the remaining meringue into the batter by hand.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean and the cake is richly browned, 50 to 60 minutes. Cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Before serving, dust the cake with confectioners’ sugar.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet Treats: Lighter Holiday Cakes
 Seasonal Spice Cakes
 Dessert in a Pinch: Easy Cakes
Nutrition Facts per Serving
Yield:   16 servings
Calories: 234
Fat. Total: 6g
Protein: 3g
Carbohydrates, Total: 43g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 17mg
Sodium: 323mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Aileen Reviewed: 05/28/2011
I made this into cupcakes it was gone in the blink of a eye. very easy and very very good.
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