Banana Almond Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 332.6
  • Total Fat: 11.6 g
  • Cholesterol: 73.4 mg
  • Sodium: 337.2 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Banana Almond Cake calories by ingredient
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Introduction

From Sunset Magazine: A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert. From Sunset Magazine: A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert.
Number of Servings: 12

Ingredients

    1/2 cup (1/4 lb.) butter or margarine
    1/2 cup firmly packed brown sugar
    1 1/2 teaspoons ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 cup sliced almonds
    3/4 cup granulated sugar
    3 large eggs
    2 teaspoons grated orange peel
    1 1/4 cups mashed ripe banana
    2 1/2 cups all-purpose flour
    1/2 cup whole-wheat flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2/3 cup buttermilk

Directions

1. Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

2. In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.

3. Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.

4. Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.

5. Bake in a 350° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

Number of Servings: 12

Recipe submitted by SparkPeople user BREEHARDY.

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