Banana Spice Cake
This is the banana spice cake that I grew up with. It’s my Mom’s recipe (Granny’s); banana bread with the addition of cinnamon, nutmeg and cloves, making it like a spice cake . The spice is there, but subtle; not overwhelming. She used to make it as a square cake – I would guess 8×8 or 9×9, and sometimes frosted it with vanilla butter icing or brown sugar icing. But it is wonderfully moist, so it really doesn’t need any icing, and is equally good as a loaf, like a typical banana bread, or as muffins, making 12 medium sized muffins. It is a little smaller recipe, using only one egg and less flour than other similar recipes, but rises nicely, in part, due to the addition of sour cream or yogurt. My Mom liked to put lots of spices in her recipes, so the clove in this recipe reminds me of her. Steve says it reminds him of Christmas. And if you are not a fan of cloves, you can leave them out … but then it’s not spice cake, is it? In any case, as with all recipes, you can tweak it to your own taste.
I haven’t provided step-by-step pictures, as it is made in the same way as any other quick bread.
- Cream the butter/margarine and sugar, add the egg and other wet ingredients – in this case the mashed banana and vanilla and sour cream or yogurt.
- Stir in the dry ingredients; the flour, salt, baking powder and soda, and spices. You can add a cup of nuts if you like, but if you make it as a square cake, I wouldn’t add nuts.
- Scrape batter into a greased pan – 8×8 inch square, or loaf, or 12 muffins.
- Bake. Cool 10 minutes before removing from pan.
- And, as with any recipe using banana or zucchini or similar that provides the moistness, the flavour and texture improves overnight, so wait until the next day before cutting and sampling. Also, the spices mellow out the next day and don’t seem so prominent.
This is the recipe I grew up with; it’s my Mom’s recipe for banana bread. Moist and delicious, with a little cinnamon, clove and nutmeg to make it just a little spicy. It’s a little smaller cake than a typical loaf. Even better the next day – the loaf seems moister and the spices mellow out. Freezes well. Slice loaf, then wrap each slice separately, or wrap two slices together, so that you can take out only the amount needed. Thaw and serve.
- 1/3 cup butter or margarine, softened
- 3/4 cup brown sugar
- 2 large eggs
- ¾ - 1 cup mashed ripe banana (about 2 or 3)
- 1 tsp. vanilla extract
- 1 ¾ cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp thick sour cream or yogurt
- ¼ tsp ground cloves
- 1 tsp cinnamon
- ½ tsp nutmeg
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x5" loaf pan, a mini-loaf pan, or a cupcake pan. (or you can use cupcake liners.)
- In a large bowl, beat together margarine or butter, sugar, eggs, vanilla, sour cream/yogurt and mashed banana.
- On top of the wet ingredients, pile the flour, then sprinkle over the flour the baking soda, baking powder, salt and spices. Stir the dry ingredients together first, then slowly fold the dry ingredients into the wet, just until incorporated.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean:
- - 55 minutes - 1 hour for a single loaf
- - 30 – 35 minutes for 8 mini loaves or 8x8 inch square cake
- - 20-25 minutes for 12 muffins
- Remove from oven and allow to cool in the pan for10 minutes. Transfer to a wire rack. Cool completely before slicing
Make sure to add a couple of tablespoons of extra flour for high altitude.