The classic banana bread gets a spicy upgrade with our spice cake blend. Cinnamon, ginger, and brown sugar complement the sweet overripe bananas to make a moist cake with some bite. Drizzle the top with icing, serve it warm with a pat of butter, have it with your coffee. There’s no wrong way to eat banana bread.
Use a stand mixer to make quick work of the batter and bananas, or work it by hand with a wooden spoon and a potato masher or fork. Either way, in the time it takes to preheat your oven, you can have the batter measured, mixed, poured, and ready to go into the oven.
This recipe makes one 9”×5” cake.
3 very ripe bananas (12-16 oz by weight, total)
2 large eggs
1/2 cup butter, softened
1/2 tsp vanilla extract
1/2 cup sugar
1/4 cup dark brown sugar, packed
1 1/2 cup flour
1 1/2 tsp spice cake seasoning
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts (optional)
Preheat the oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with a wooden spoon, cream together the butter, granulated white sugar, and dark brown sugar. The mixture should be evenly blended and light—about 2 minutes with the mixer or 4 minutes by hand.
If using the mixer, add the bananas in whole and beat until completely broken up. If mixing by hand, mash the bananas thoroughly in a separate bowl with a potato masher or fork, then add to the butter and sugar mixture and beat until smooth. Add the eggs one at a time, beating well after each one. Once the eggs are incorporated, add the vanilla extract and beat to combine. In the mixer bowl, scrape down the sides with a spatula at least once to ensure an even batter.
Sift together the flour, spice cake blend, salt, baking soda, and baking powder. Add half of this flour mixture to the batter and beat for about 30 seconds to bring it together, then add the rest of the flour mixture and beat just until there are no more flour streaks, scraping down the sides of the bowl once. If using walnuts, add them to the batter now and mix with a spoon or spatula to distribute throughout the batter.
Prepare a 9”×5” loaf pan by spraying it thoroughly with cooking spray, coating the bottom and the sides. You can also grease the pan with butter, coconut oil, or vegetable oil—just make sure that every surface is covered.
Pour the batter into the loaf pan and set it in the center of the oven. Bake for 55-75 minutes until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool in the pan for 5-10 minutes—the cake will pull away from the sides and release easily. Transfer the cake to a wire rack to continue cooling, at least 15 minutes to firm up before slicing and serving.