This spice cake it not too banana-ie, they mostly make it crazy moist. If you don’t want to serve it from the pan, the bottom really must be lined with parchment paper. This cake is so gooey and moist, it is hard to get out of the pan. I had thought about dusting it with some powdered sugar, just to be pretty. I’m glad I didn’t, though, because it is plenty sweet already. Whipped cream would be good with it…
Skylar, who does not like spice cake, went back for seconds, and said two days later, “I can’t get your cake out of my head.” Hot.
2 T butter
2 C light brown sugar
2 large overripe bananas, creamed
2 beaten eggs
1/2 t vanilla
1/4 C shortening
1/4 C sugar
1/2 t salt
1 1/2 C flour
3 t baking powder
1/2 t ground anise
1/2 t ground cinnamon
2/3 C evaporated milk (I used the fat free kind) + 2 T water
ground pecans (optional)
- In a saucepan melt butter, stir in the brown sugar, then add bananas. Mix well, leave aside to cool.
- Cream shortening and sugar. Mix in eggs and vanilla. Add cooled banana mixture, and mix till creamy and smooth.
- In a separate bowl, sift salt, flour, baking powder, anise and cinnamon. Alternate adding dry ingredients and evaporated milk to the batter, mixing as you go. Beat until smooth. Mix in water. Pour cake batter into a well greased and floured 9×9 inch cake pan.
- Add ground pecans over batter, if desired. Bake at 350 for 50 minutes.