|Nutritional Guidelines (per serving)|
|Servings: 8 to 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This banana cake is just the right size for a small family, the perfect weekend cake for a busy family. Serve this banana cake as a snack cake or as a dessert. It's great with cream cheese frosting or whipped cream topping, or sprinkle the cake with powdered sugar.
- 4 ounces butter (softened)
- 3/4 cup light brown sugar (firmly packed)
- 1 large egg
- 2 to 3 well-ripened bananas (mashed, about 3/4 cup)
- 1/4 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons
- baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 scant teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon
- ground nutmeg
Heat oven to 350 F. Grease and flour an 8 or 9-inch square pan.
In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended.
Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened.
Spread the batter in the prepared pan.
Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.
Frost with a cream cheese frosting or sprinkle with powdered sugar.