Bananas add moistness and sweetness, while buttermilk makes this cake tender. Delicious with Spiced Tropical Fruit Compote.

Melanie Barnard
Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.

Nutrition Facts

235 calories; protein 3.2g 6% DV; carbohydrates 43.5g 14% DV; exchange other carbs 3; dietary fiber 1g 4% DV; sugars 24.5g; fat 5.6g 9% DV; saturated fat 1.4g 7% DV; cholesterol 15.8mg 5% DV; vitamin a iu 77.1IU 2% DV; vitamin c 1.9mg 3% DV; folate 65.8mcg 16% DV; calcium 36.8mg 4% DV; iron 1.7mg 10% DV; magnesium 9.9mg 4% DV; potassium 114.8mg 3% DV; sodium 332.7mg 13% DV; thiamin 0.2mg 20% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is a great recipe. I can appreciate all of the wonderful flavors used. Thanks for sharing. -Iris W. Read More
Rating: 3 stars
Good texture but a little too spicy I modified the recipe by substituting all whole wheat pastry flour increasing the amount of banana to s bananas and reducing the sugar to one cup. I used brown sugar instead of white. If I were to make it again I would decrease the amount of nutmeg to half a teaspoon. Pros: Less butter more healthy fats Cons: Spicy aftertaste may overwhelm banana flavour Read More
Rating: 3 stars
Took longer than stated to bake. I used a12-cup NordicWare Bundt pan. I've never used a Bundt pan before so I don't know if they are all the same or not. This one I used had yellow enamel on the exterior nonstick inside. maybe that made a difference I don't know. Read More
Rating: 5 stars
I wish you would include the number of sugars in the nutrition section of your recipes. I really watch my sugar intake and it would be helpful to have this information too. Read More