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Spiced Banana Cake

Spiced Banana Cake

"A really good, moist spice cake. Especially good with the Allspice Cream Cheese Frosting."
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servings 281 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 60
  1. 65 Ratings

Most helpful positive review

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

Most helpful critical review

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 spic...

Most helpful
Most positive
Least positive

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

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 tho...

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 ...

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 ...

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.

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...

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 tod...

I made this and followed the recipe exactly. I baked it in a bundt pan for about 35 minutes, and it came out beautifully. I liked the flavor very much, but not sure I loved the oatmeal in it, as...

This is an awesome cake. I made it with the allspice cream cheese frosting and it was yummy. Had a TON of frosting left over. The only thing I did different was bake it in a 9x13 pan (easier to...

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