Allspice banana cake

    Allspice banana cake

    (102)
    14saves
    1hr30min


    105 people made this

    About this recipe: This cake is a great way of using up over-ripe bananas. It's incredibly moist, fruity and lightly spiced. Top with cream cheese icing, if desired. You can also use this recipe to make cupcakes.

    Ingredients
    Serves: 24 

    • 110g butter, softened
    • 200g caster sugar
    • 2 eggs
    • 1 egg white
    • 2 tablespoons milk
    • 2 teaspoons vanilla extract
    • 375g mashed bananas
    • 200g plain flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground allspice

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Sieve flour, baking powder, bicarbonate of soda, salt and allspice together and set aside.
    2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
    3. Divide batter into two 23cm round cake tins. Bake at 180 C / Gas 4 for 25 to 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool completely and decorate as desired.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (102)

    Reviews in English (102)

    by
    65

    Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second time I made 2 changes: First I swapped 1/2 the white sugar for packed brown sugar and instead of allspice I added 1/4 tsp nutmeg and 1/2 tsp cinnamon. Both ways are great, the moistest recipe I've ever made!  -  09 Nov 2004  (Review from Allrecipes US | Canada)

    by
    29

    This seems a bit too greasy. I still gave 5 stars because this is the best banana cake I have ever made. I made a banana cake using recipe from this site that called for sour milk and wish I could go back and change that rating to maybe a 4 because the flavor and texture of this cake is excellent, much better. I will make this again with margarine instead of butter or less butter. Thanks for sharing this recipe! Try the Butter Cream Frosting II submitted by Kris, also a keeper.  -  26 Oct 2003  (Review from Allrecipes US | Canada)

    by
    22

    Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting.  -  29 Aug 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate