Any event may be spiced up with this simple delight. Use as a main dish or a fiery, mouthwatering appetizer.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 loaf cake |
Ingredients
- 3 ripe bananas
- ⅓ cup honey
- 3 tablespoons vegetable oil
- 3 eggs, separated
- ⅓ cup chopped walnuts
- 1 teaspoon ground cinnamon, or to taste
- 1 teaspoon ground nutmeg, or to taste (Optional)
- 1 teaspoon ground allspice, or to taste (Optional)
- salt to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
- Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
- Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
- Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.
- You can bake this in a 9-inch cake pan if preferred.
- You can also add a few tablespoons of cocoa powder, chocolate chips, or any other nuts (pecans, slivered almonds, etc).
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 44 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made this because I needed a gluten free dessert on short notice, and I had all the ingredients. I didn’t cook the bananas, but instead used very ripe ones, and mashed them with the oil and honey. I thru in a handful of semi-sweet chips. Baked it at 350 for 30 minutes, and while it looked done, I kept an eye on it for another 10 to see if it would pull from the edges, which it began to do. I took it out of the oven, let it sit for 5 minutes, ran a knife around the edges to pull away. It was real spongy. We ate it a few hours later, and it was quite good. A bit mushy the next day. I’d make it again if I was in the same pinch!
This recipe never came together. Too much liquid.
I followed the recipe as directed. the bananas had too much liquid. I baked the cake for 40 minutes and it was still mush. the taste was okay, but the texture was awful. I may try again, but not cook the bananas first.
Definitely a cake to try as it has super potential. I would suggest lowering the temperature, though. I baked for 25 minutes at 175°C and it almost burned the top but the bottom was soggy. I used a 9″ round cake pan as described in the notes. So, low and slow may be the key to a uniform doneness. I used coconut oil for vegetable oil and added some dark chocolate chips on top. Thank you for the recipe.