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.

READER'S COMMENT:

"This is a great recipe. I can appreciate all of the wonderful flavors used. Thanks for sharing. -Iris W. "

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4 Reviews for Banana Spice Cake

08/23/2012

Anonymous

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.

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06/04/2012

Anonymous

Recommends this recipe

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

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06/20/2010

Anonymous

This is a great recipe. I can appreciate all of the wonderful flavors used. Thanks for sharing.
-Iris W.

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04/05/2010

Anonymous

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.

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