I buy bananas with the idea of eating them right away, but somehow I always end up with a couple that have ripened too much for my taste. I ran across a recipe for Spiced Prune cake in Food Everyday which I baked and it is delicious. So, as most of us cooks do, I decided to try a variation with, you guessed it, bananas! Many combinations of fruit & nuts would be fun to try, pears, pecans, etc....enjoy!

Ingredients

10 serv.

flour↗2 cups
spooned and leveled
granulated sugar↗2 cups
ground cinnamon↗1 teaspoon
ground cloves↗1 teaspoon
ground nutmeg↗1⁄2 teaspoon
salt↗1 teaspoon
baking soda↗1 teaspoon
vegetable oil↗1 cup
buttermilk↗1 cup
eggs↗3
large
bananas↗2
ripened and chopped
english walnuts↗1 cup
coarsely chopped
confectioners' sugar↗
for dusting (optional)

Step-by-step instructions

1
Preheat oven to 350 degrees. Spray a nonstick 12 cup Bundt pan with baking spray; set aside.
2
In a large mixing bowl, mix together the flour, sugar, spices, salt & baking soda. In a separate mixing bowl, combine oil, buttermilk and eggs. Whisk together and add to flour mixture; mix just until combined. Add in chopped bananas and walnuts; stir gently to blend.
3
Pour batter into prepared pan and bake until toothpick inserted into center comes out clean and cake has puuled away from edge of pan, about 55 minutes.
4
Let rest in pan about 5 minutes. Invert cake onto a coolong rack and let cool completely.
5
Place on a pretty cake plate Dust with confectioners' sugar, if desired. Serve with a dollop of whipped cream - Yummy!

Source: food.com

Original recipe ↗

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