This is a super moist brunch favorite. In this recipe, I added some of the leftover whey from making cheese but you can leave it out or substitute with yogurt, buttermilk, sour cream, etc. And though I made it with bananas, you certainly can substitute them for other fruit… experiment away!
Banana Spice Cake
1 cup butter, softened
2 cups white sugar
1 1/2 teaspoon baking soda
1/4 cup whey
1 teaspoon vanilla or banana extract
2 small bananas (or one large) mashed
1/2 cup finely chopped walnuts
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 350 degrees.
Cream together the butter and sugar. I should note that I mixed this by hand which makes the cake more dense than mixing it with a mixer. A mixer will add more air into it and the cake will be fluffier. We’ll eat this up in one day so it really doesn’t matter to us…
Add the eggs, baking soda, whey and extract. Mix until it’s smooth.
Mash up the banana(s) and add it to the batter along with the nuts. Mixing them in before the dry ingredients is just easier to me. It’s always best if your banana is overripe, but if not, then using banana extract will make it tastier.
Add the remaining dry ingredients. Spoon into a buttered baking pan – anything from a tube pan to a 9 x 13″ – but adjust the baking time as needed. Typically, this will bake in a 9″ squared, non-stick pan for an hour.
You can top it with powdered sugar, your favorite icing or you may not be able to wait for a topping and eat it plain like we do.
There goes the diet.
Side note: The picture shows how my convection oven (in the RV) cooks unevenly! It always cooks the edges and bottom faster and I’m left with the decision to burn some of it or deal with a two-toned, funny looking cake. Such is life… The hubby believes that burned foods make him stronger and gobbles every bit up anyway. 🙂