Banana Nut Spice Cake
US Copy write # TXu 1-354-553
Non-stick bunt pan (spray with Pam and add a tbsp. of flour - shake around until inside of pan is lightly coated with flour - bump pan upside down to remove excess flour)
Put oven on 350 deg.
Blender or food processor
Large mixing bowl
Mixer (hand or fixed)
Dry Ingredients Wet Ingredients
2 1/2 cups Flour
2 tsp. baking powder 1/2 cup butter (1 soft stick)
1 tsp baking soda 2 eggs
2 tsp. Allspice 1 cup buttermilk
1/2 cup Minced pecans 2 small bananas (slightly overripe)
2 cups Brown Sugar 1 tsp. Vanilla
1/2 cup Whole pecans
Mix all the wet ingredients in a blender until creamy.
Sift all the dry ingredients except the pecans into a large mixing bowl.
Slowly add the wet ingredients into the dry mix as you mix on low (mixer). Mix on medium for about 3 minutes. Add the pecans and stir into batter with a large spoon. Lay whole pecans in the bottom of the bunt pan.
Pour the ingredients into the bunt pan and put in oven for about 30 minutes. Insert a toothpick into the cake half way between the center and outer edge. If it comes out clean, it is done. Remove from the oven and let set about an hour to cool. Turn upside down on a dinner or cake plate. It should fall out. If it doesn't, bump it lightly with your hand.
This cake does not require icing. A small slice is actually OK for diabetics if icing is not added.
Flour Calcium, Selenium, A, B 12, D, Protein
Butter Selenium, B 6, E, Magnesium, Pantothenic Acid, Chromium
pecans Iron, Phosphorus, Magnesium
Banana Potassium, A, B complex, Thiamin, Riboflavin, Niacin, B6, Folic Acid, C. Calcium, Magnesium, iron, zinc
Eggs A, B6, B 12, D, Zinc, Protein
Inspiration: I wanted a simple cake that would not make my sugar count go up. The American Diabetes Ass. approves of brown sugar to make deserts that are OK if eaten in moderation (small servings). I am allergic to Yellow # 5 and Red # 6. One or the other is in every cake mix I could find. That leaves making it from scratch. I found an Amish cookbook that had a spice cake recipe that sounded good. I doubled the spices (we like things spicy), added buttermilk (a natural preservative) instead of milk so it would keep longer and added bananas because I had a couple that were a little too ripe. I added the pecans because I like them in my cakes. The above recipe is the result. I hope you enjoy it as much as my family does.
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by Frances M. McCrory-Meservy