Banana Spice Cake
A moist, flavorful banana spice cake infused with warm cinnamon, cloves, and nutmeg, complemented by crunchy pecans if desired. Perfect for snack, dessert, or teatime, this cake offers a deliciously aromatic treat that appeals to both banana lovers and spice enthusiasts alike.
Ingredients
Instructions
- Sift together flour, baking powder, salt, ground cloves, cinnamon, and nutmeg.
- Cream shortening and sugar until light and fluffy.
- Add beaten eggs, mashed bananas, and vanilla extract; mix well.
- Add dry ingredients to the wet mixture; mix for 2 minutes at medium speed.
- Pour batter into two greased and floured 8-inch cake pans.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Alternatively, use a greased and floured tube pan and bake for about 1 hour.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. You can substitute the shortening with unsalted butter or coconut oil for a flavor twist. If you prefer a nut-free version, simply omit the pecans. Adding a handful of chocolate chips can also enhance the cake's sweetness, making it a delightful treat.
Serving Suggestions
This banana spice cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs beautifully with a warm cup of coffee or an Orange Julius drink for a refreshing complement. Serve it alongside a light side like Tangy Green Coleslaw for a balanced meal.
Storage & Reheating
Store any leftover banana spice cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for about a week or freeze individual slices for up to three months. To reheat, simply microwave a slice for 10-15 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Spice Cake contains roughly 301 calories, with 5g protein, 28g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 548mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just make sure to thaw them and drain any excess liquid before mashing. This will help maintain the right consistency in your batter.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help with the cake's structure. The baking powder and other ingredients should be gluten-free as well.
What can I do if the cake is too dry?
If your banana spice cake turns out dry, it may be due to overmixing or overbaking. To add moisture, you can drizzle it with a simple syrup made from equal parts sugar and water or serve it with a creamy frosting to enhance its flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).