Banana Spice Cake
Source of Recipe
Mexican Family Favorites 1983
Recipe Introduction
This cake is delicious alone with coffee or tea, frosted, iced or topped with whipped cream! The orginal recipe calls for Piloncillo, Mexican Brown Sugar. It's sweeter and tastier with regular brown sugar. If you have the opportunity to use Piloncillo, then try it with this recipe!
List of Ingredients
2 Tbsp Butter
2 Cups light brown sugar (or 2/3 cup Piloncillo)
2 large overripe bananas , creamed
2 well beaten eggs
1/2 tsp Vanilla
1/4 cup shortening
1/4 cup granulated sugar
1/2 tsp salt
1 1/2 cup cake flour
3 Tbsp Baking powder
1/2 tsp ground anise
1/2 tsp ground cinnamon
2/3 cup Evaporated milk + 2 TBSP water
ground pecans (opt)Recipe
In a saucepan melt butter and dissolve brown sugar. Add creamed bananas, mix well. Leave aside to cool.
Combine eggs and vanilla in a mixing bowl. Cream shortening and granulated sugar and add to egg mixture. Take cooled banana mixture and add to egg mixture. Mix throughly until creamy and smooth.
Mix salt, flour, baking powder, anise and cinnamon. Add milk to dry ingredients a little at a time, mixing as you add. Beat vigorously until smooth. Add water and mix. Pour cake batter into a well-greased and floured 9 inch cake pan. Spoon the banana mixture on the cake batter in a circular pattern evenly over batter.
Add ground pecans over batter, if desired.
Bake at 350F for 50 minutes or until cake is golden brown and it seperates a little around the side of the pan.
Makes 1 9 inch cake
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