Spiced Banana Cake

4.5
(75)

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

8
8
8
8
Servings:
12
Yield:
9 inch round layer cake

Ingredients

  • ½ cup butter, softened

  • 1 cup packed light brown sugar

  • ½ cup white sugar

  • 1 ¼ teaspoons ground allspice

  • ½ teaspoon ground nutmeg

  • 2 eggs

  • 1 ½ teaspoons vanilla extract

  • 1 ¼ cups all-purpose flour

  • ¾ cup rolled oats

  • ¾ teaspoon baking soda

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

  • cup sour cream

  • 1 cup mashed bananas

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.

Nutrition Facts (per serving)

282 Calories
10g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 282
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 54mg 18%
Sodium 225mg 10%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 5%
Total Sugars 29g
Protein 4g
Vitamin C 2mg 9%
Calcium 58mg 4%
Iron 1mg 7%
Potassium 150mg 3%

* 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.