Spiced Banana Cake Recipe - Allrecipes.com
Spiced Banana Cake Recipe

Spiced Banana Cake

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"A really good, moist spice cake. Especially good with the Allspice Cream Cheese Frosting."

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Ingredients Edit and Save

Original recipe makes 9 inch round layer cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. Combine flour, oats, baking soda, baking powder and salt in a medium size bowl.
  3. In a large bowl, cream the butter or margarine. Add brown sugar, sugar, allspice and nutmeg; beat until light and fluffy. Mix in eggs and vanilla extract. Add 1/3 of the dry ingredients to the butter mixture; mix well. Add the sour cream; mix well. Add another 1/3 of the dry ingredients; mix well. Add half of the bananas; mix well. Repeat with remaining 1/3 of the dry ingredients and remaining bananas. Pour batter into prepared pans.
  4. Bake until cake tests done, about 30 minutes. Let it cool in the pan for 5 minutes, and then turn onto wire rack to cool. Frost with Allspice Cream Cheese Frosting.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2003

I substituted plian yoghurt for sour cream because we didn't have any. Superb Cake

 
Most Helpful Critical Review
Apr 08, 2011

I didn't like the texture of this cake. It wasn't fluffy like cake. It was rather dense. I didn't care for the oats in a cake but if this were a bread it would be fine. I used the amount of spices called for and still found the cake bland. I topped it with Cream Cheese Frosting II found on this website, and with sliced fresh strawberries on top it was good when not considering the heaviness of the cake. I won't make this cake again.

 

58 Ratings

Jan 26, 2008

The taste was great...I didn't think the allspice overpowered at all. Two aspects that I didn't care for: the crust on mine was rather thick/tough...more like a bread than a cake; AND even though I put the oats in a food processor to break them down just a bit, they DID seem to be a bit much in the texture department. I would make this again but leave out the oats. (and FYI, a cup of banana equals two bananas)

 
Aug 14, 2009

Excellent, forgiving recipe. I was halfway through making this when I discovered that the two big bananas I had the day before had mysteriously become just one. Not wanting to have to go to the grocery store, I used 1/2 cup pureed, cooked sweet potato in place of the other banana. The cake came out FABULOUS, with a mere hint of banana taste, making this perfect for those who think they don't like banana cake. I added 1 tsp cinnamon, because it complements the flavor of banana anything. I used dark brown sugar, as well, since that was all I had. In a 10-cup bundt pan, it took 50 minutes to bake completely. I glazed it with a cream cheese glaze (1 Tb softened butter, 4 oz softened cream cheese, 2 cups powdered sugar, 1/2 tsp vanilla and 1 Tb milk.) It came out tremendously moist, and received rave reviews. Thank you for a wonderful recipe!

 
May 29, 2003

We were looking for an alternative to banana bread. I came across this site the other day, made the cake and it was great! Very moist.

 
Oct 28, 2004

I'm so glad I found this recipe. This recipe helped my terminally ill cancer friend going thru chemo. Everything tasted like chemicals EXCEPT she would eat a piece of this and then she was able to eat her other food. Feeding tube was then removed!!! Thanks!

 
Nov 05, 2005

While making this cake I acadentally put in cream cheese instead of sour cream.It still turned out wonderful!Moist and dense. Im gonna make it again with sr. crm. and mabey put some walnuts and rasins in it. YUMMY! You must use the allspice crm. cheese frosting.

 
Jul 17, 2006

The best banana cake I have ever had. More like a loaf cake than a traditional cake. I made it in a bundt pan and frosted it with a vanila glaze. AMAZING!!!!! Made it yesterday and it's gone today! Can't wait for more banana's to ripen!

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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