Banana Honey Cake
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #12670
May 31, 2014
Categories: Desserts, Cakes, 13x9 Sheet, Fruit, Banana, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Potluck, Oven Bake, Make it from scratch, Flour more
"This is a great recipe it's like banana nut bread in cake form and without all the excess white sugar."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (139.2 g)
- Calories 419.1
- Total Fat - 17.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 69.4 mg
- Sodium - 164.2 mg
- Total Carbohydrate - 61.9 g
- Dietary Fiber - 2.5 g
- Sugars - 36.6 g
- Protein - 7 g
- Calcium - 58.1 mg
- Iron - 1.2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step 1
Preheat the oven to 325f.
Step 2
Grease 9x13 -inch baking pan.
Step 3
In a bowl, stir together flour, baking powder, cinnamon and soda; set aside. In a large mixing bowl beat eggs, oil, sugar, honey and vanilla until smoothly blended. Add flour mixture and beat just until dry ingredients are moistened. Stir in banana and nuts; or reserve some nuts to sprinkle on top before baking.
Step 4
Pour batter into pan.
Step 5
Bake for 35 minutes or until cake just begins to pull from sides of pan and feels springy in center. Let cake cool completely in pan (2 hours). Frost with icing if you want.
Tips & Variations
- 9x13 -inch pan
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