I was in the mood to bake today so bake I did. There were bananas in the freezer so I made a banana spice cake and just for the heck of it I also made some chocolate cookies. I had some fun in the kitchen today.
Bananas in the freezer you ask – yes! Whenever I have any bananas that are starting to get too ripe or I think I won’t eat them before they go bad I just pop them in the freezer. That keeps them until I can use them in baking. When I need them I just pull out however many the recipe calls for and I let them thaw. They are a bit slimy but any banana going in a cake or muffin is only going to get mushed up anyway.
Another plus – I always have bananas on hand for when I am in the mood to bake something with banana. Today that happened to be a banana spice cake.
Banana Spice Cake
Serves 9 – 12
- 1 2/3 cup all purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups rolled oats
- 4 TBS brown sugar
- 1/3 cup unsalted butter, at room temperature, cut into small pieces
- 1/3 cup corn syrup
- 1/3 cup molasses
- 1 egg, beaten
- 3 ripe bananas, mashed
- 1 TBS sugar in the raw
- confectioner’s sugar
- Preheat oven to 325
- Grease a 9 x 9 pan
- Sift together the flour, baking soda and ginger into a large bowl
- Stir in the oats and salt
- Melt the sugar, butter and corn syrup over medium heat and stir into the flour mixture.
- Stir in the molasses and mashed banana until well combined
- Pour into the prepared pan and sprinkle with the 1 TBS sugar in the raw
- Bake until a toothpick comes out clean, about 50 minutes.
- Cool on a wire rack
- Dust with confectioner’s sugar before serving
How Was the Banana Spice Cake?
This is not a cake for someone who does not like the taste of molasses – I will put that front and center. That is one of those tastes that I know is a love it or hate it. I happen to love it so when I find a cake I think it will enhance I toss it in. Here it plays well with the oats and spice and the bananas make this snack cake super moist.
It is not a cake for kids – this is very much a cake for adults. The molasses flavor is strong and so is the spice. It will be delightful with a hot cup of tea in the afternoon or a cold glass of milk at night. I have the feeling this is one of those cakes that is only going to improve over time as the flavors develop.
Only I don’t think this banana spice cake is going to be around all that long….
Such is the problem with tasty baked goods like this cake and others like spice cake or any of the myriad bundt cakes I am so fond of making. But a girl has to keep herself busy, right?
PrintBanana Spice Snack Cake
a moist cake with the flavor of molasses and ginger
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 – 12 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 2/3 cup all purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups rolled oats
- 4 TBS brown sugar
- 1/3 cup unsalted butter, at room temperature, cut into small pieces
- 1/3 cup corn syrup
- 1/3 cup molasses
- 1 egg, beaten
- 3 ripe bananas, mashed
- 1 TBS sugar in the raw
- confectioner’s sugar
Instructions
- Preheat oven to 325
- Grease a 9 x 9 pan
- Sift together the flour, baking soda and ginger into a large bowl
- Stir in the oats and salt
- Melt the sugar, butter and corn syrup over medium heat and stir into the flour mixture.
- Stir in the molasses and mashed banana until well combined
- Pour into the prepared pan and sprinkle with the 1 TBS sugar in the raw
- Bake until a toothpick comes out clean, about 50 minutes.
- Cool on a wire rack
- Dust with confectioner’s sugar before serving
Keywords: snack cake, banana cake, banana snack cake, spice cake
