Banana Spice Cake
From EatingWell: November/December 1995
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.
Per serving: 234 calories; 6 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 43 g carbohydrates; 3 g protein; 1 g fiber; 323 mg sodium; 115 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- November/December 1995