For an early birthday celebration with friends I made Joshua a banana bread cake. I originally was just going to make a loaf of banana bread but as I made the batter and realized how much I had I figured why not try it in a cake pan. Huge Huge Success!!! Which is wonderful since I did not measure one ingredient. Seriously not one. I have come to realize banana bread is pretty easy to make so I loosely followed my caribbean banana bread. I’m going to give exact amounts based on this last recipe, as the proportions were pretty similar.
- 2 C Spelt Flour
- 3/4 t Baking Soda
- 1/2 t Salt
- All Spice
- Fresh Nutmeg
- 1/2 C Sugar
- 1/2 C Agave
- 1/4 C Butter, room temperature
- 2 Eggs
- 5 Over Ripe Bananas
- 1/2 C Plain Yogurt
- 3 T Cruzan Rum
- 1 t Vanilla
- Orange Zest
- Chopped Walnuts
- Dark Chocolate with Almonds, 1/2 a bar
1. Mash bananas. I used my immersion blender and the consistency was light and fluffy. The whipped texture definitely was a nice change to the banana bread! Set aside.
2. Mix dry ingredients. Set aside.
3. In a stand mixer mix the butter, sugar, and agave for a few minutes, scraping sides as needed.
4. Add eggs one at a time.
5. Add bananas, yogurt, rum, vanilla, and orange zest. Scrape sides as needed.
6. Add flour and mix until just combined.
7. Stir in the dates, walnuts, and chocolate.
8. Pour batter in a greased and floured cake pan.
9. Bake in a 350° oven for 30-45 minutes until a cake tester comes out clean. I think mine took about 35 minutes, I did not time it though.
10. Cool for ten minutes in pan and turn out onto a cake pan to finish cooling.
I purposely made extra frosting from the recipe ahead of this, so once completely cooled I topped with my cinnamon cream cheese frosting.