Banana Pecan Spice Cake

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I had three over-ripe bananas sitting on my counter, but I didn’t feel like banana muffins. I really wanted pumpkin cake. Meanwhile, the bananas continued to ripen…

That’s it! Pumpkin pie spices and molasses! I found my pumpkin muffin recipe, my banana bread recipe, combined them, and baked it in a cake pan. Even though it’s shaped like a cake, the whole grains make this hearty enough for breakfast. Or, you could ice the top and call it dessert. Either way is fine with me.

I’d like to encourage you to make a batch of this whole-grain baking mix (or half a batch) and give this a try (or one of the other baking-mix recipes on this blog), and then try the pancake recipe on the linked page. Having this on hand means the difference between making something completely from scratch that’s a huge production, or throwing something together on impulse like this. Also, if anyone in your house is a non-baker and doesn’t quite get the importance of precision measurements, they will be able to make pancakes for you from this mix.

You can also convert your own favorite recipes to use this mix. Simply replace the flour with an equal amount of this, and the baking powder and salt are taken care of. If your original recipe had eggs, you can just add 3-4 tablespoons of additional liquid (water, soymilk, etc). If the recipe doesn’t have eggs, no worries, this will still work fine. Since the mix is half oatmeal flour, you’ll probably need to add an additional tablespoon of liquid for each cup of mix. However, the mix isn’t fussy and you can estimate.

This recipe featuring bananas goes out to Weekend Herb Blogging, hosted this week by Cindy of Cindystar.

Banana Pecan Spice Cake

3 very ripe bananas, mashed (about 1 1/3 cups)
1/3 cup canola oil
2 tablespoons molasses
1 1/4 cups sugar
2 1/2 cups whole grain baking mix
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
3/4 cup soy milk
1 cup pecans, chopped

Preheat oven to 350 F.

With an electric mixer, cream together about 1/2 the mashed banana, the canola oil, molasses and sugar. In a small bowl, combine the baking mix, cinnamon, cloves and allspice with a fork. Turn the mixer to low and alternately add the baking mix and soy milk until almost combined. Turn off mixer and add remaining mashed banana and pecans. Stir in with a big spoon until the banana, pecans and last of the flour are mixed in.

Spoon batter into an oiled 9 x 13 inch pan. Bake for 30-35 minutes or until a knife inserted in the center of the cake comes out clean.

Cool and cut into 18 pieces.

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3 Responses

  1. This spice cake looks great! YUM!

  2. It sounds pretty good, and a useful idea for ripe bananas…I wonder why it comes to have always very ripe bananas left over!
    Thanks for participating, hope to see you again at WHB!

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