Spiced Banana Cake

    1 hour 30 minutes

    This is a delicious and simple spongey banana cake with the allspice adding a lovely, warming flavour. Serve plain or top with cream cheese icing.

    103 people made this

    Serves: 24 

    • 1 1/2 cups (185g) plain flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground allspice
    • 125g butter, softened
    • 200g white sugar
    • 2 eggs
    • 1 egg white
    • 1 1/2 cups mashed bananas
    • 2 teaspoons vanilla essence
    • 2 tablespoons milk

    Preparation:30min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Sift flour, baking powder, bicarb soda, salt and allspice together and set aside.
    2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
    3. Divide batter into two 20cm pans. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool completely and frost with cream cheese icing.

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    Reviews and Ratings
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    Reviews in English (89)


    Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second time I made 2 changes: First I swapped 1/2 the white sugar for packed brown sugar and instead of allspice I added 1/4 tsp nutmeg and 1/2 tsp cinnamon. Both ways are great, the moistest recipe I've ever made!  -  09 Nov 2004  (Review from Allrecipes USA and Canada)


    This seems a bit too greasy. I still gave 5 stars because this is the best banana cake I have ever made. I made a banana cake using recipe from this site that called for sour milk and wish I could go back and change that rating to maybe a 4 because the flavor and texture of this cake is excellent, much better. I will make this again with margarine instead of butter or less butter. Thanks for sharing this recipe! Try the Butter Cream Frosting II submitted by Kris, also a keeper.  -  26 Oct 2003  (Review from Allrecipes USA and Canada)


    Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting.  -  29 Aug 2006  (Review from Allrecipes USA and Canada)