Recipe was emailed to me from Megan at My Baking Adventures. She has some great ideas and recipes over there; go check it out!
I love that this recipe doesn’t require eggs. Sometimes I run out of certain perishables, and if I’ve had the presence of mind to freeze my browning bananas, I could use a recipe like this to satisfy a sweet tooth or give to a friend or something. Easy.
The Recipe
2 c. all purpose flour ¾ cup packed brown sugar 1 tsp baking powder 1 tsp baking soda ½ tsp salt ¼ cup chopped pecans 1 ¾ cups mashed bananas ¼ cup honey ¼ vegetable oil Preheat oven to 350 degrees. Coat a 6 cup bundt pan, 8” square cake pan, or large loaf pan with cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. In a medium bowl, combine bananas, honey and vegetable oil. Blend banana mixture into flour mixture just until moistened. Pour batter into pan of your choice and bake approximately 30- 35 minutes or until tester comes clean. (I always used a square pan and that’s how long it took. But obviously, if you use a different pan it may take longer.)
My Alterations
I was about 1/2 cup short of bananas. I had small ones that were turning brown, so I wanted to use them up anyway, even though the cake called for more. I also didn’t quite have enough honey, and no pecans. Walnuts, yes. Pecans, no.
The Results
I think it’s very difficult to mess up this recipe. Even though I ran low on a few ingredients, the cake rose beautifully and tasted great. I like bananas and nuts together in cakes or breads, so that’s always a good combination. It’s an easy recipe, too, so I’m happy with it.
The Verdict
Delicious! This is a great cake. I think the brown sugar gives it an amazing depth of flavour. Parts of the cake tasted slightly caramelized and the honey was a nice touch, too. It rose wonderfully, and it was a very dense bready cake.
I also like that the recipe makes a rather small cake. This was probably because I didn’t have to feel as bad when 3/4 of the cake disappeared in one evening….
The Rating
5/5
Definitely a keeper. Easy to make, even easier to eat!
