Spiced Banana Bundt Cake
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Hanging in the sun has allowed these beauties to ripen nicely
My neighbor has banana trees that bore a bumper crop this year. One bunch fell off early and he gifted us the ultra-green bananas about two weeks ago. Being the rednecks we are, we used a tywrap and bungee cord to hang them from a porch rafter to see if they would ripen up.
They did!
So, as these bananas ripen, I’ll be using them to make some simple recipes. Today, I harvested four that had black spots and were perfect for a cake. These bananas are not super sweet but they are full of flavor. They are also smaller than most, only being about 4” long.
I used a tube pan for this cake, but you could use a bundt pan or make cupcakes, or even two loaves. Use what you have available. I like to serve it warm with butter or heavy cream.
Other upgrades you could make include adding dried fruit, nuts, or cinnamon chips. Play with it and make this recipe your own!
Spiced Banana Bundt Cake.
Spiced Banana Cake
INGREDIENTS:
4 Small Ripe Bananas (about 1-1/2 cups)
4 Eggs
1/4 Cup Maple Syrup
1 t Vanilla
1 t Pumpkin Pie Spice or 1/2 t Ground Cinnamon + 1/4 t Ground Nutmeg + 1/8 t Ground Allspice + 1/8 t Ground Ginger
1/2 Cup Otto’s Cassava Flour
1-1/2 Cup Almond Flour
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
DIRECTIONS:
Preheat the oven to 350 degrees and coat your cake pan with ghee or line your muffin tin with parchment liners.
Add bananas, eggs, syrup, and vanilla to a high-speed blender and mix until frothy, about 1-2 minutes on medium-high.
In a medium mixing bowl, sift together all the dry ingredients.
Pour the banana mixture into the sifted dry ingredients and fold to combine. Pour batter into the prepared pan or cups and let set for 10 minutes.
Bake for 35-40 minutes or until a toothpick inserted into the thick portion of the cake comes out clean. For muffins, bake 20 minutes and test for doneness before removing.
Serves 12 / Cal 109 / Fat 3.5 g / Carb 17 (15g net) / Protein 3.5 g
