The initial recipe for this called it "bars", but I think it's springy, cake-like texture warrants it the title of "cake". I switched it up a bit by using buttermilk in place of whole milk. Plus, I don't really think it needs the powdered sugar garnish...though I wouldn't turn up my nose at it if it was there...it's just that I didn't even bother. Perhaps if we'd been serving it to company. I don't know. I suppose that would have dressed it up a bit. But really, this package didn't need any bows!
Cinnamon Banana Cake with Mexican Chocolate
Tender banana cake laced with cinnamon and studded with bits of Mexican chocolate.
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: bake dessert soy-free vegetarian bananas cinnamon mexican chocolate cake
Ingredients (20 pieces)
- 2 cup all-purpose flour
- 1-1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon, preferably Mexican cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- pinch of freshly grated nutmeg
- 1/2 c. (1 stick) unsalted butter, softened
- 2 very ripe bananas
- 2 large eggs
- 1/2 cup cultured buttermilk
- 1/2 cup finely chopped Mexican chocolate
- powdered sugar, for garnish (optional)
Preheat oven to 350° F. Grease a 13x9 baking pan.
Whisk together the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, cloves, allspice, and nutmeg.
Beat butter and bananas in large bowl with electric mixer for 2 minutes (mixture will not be smooth). Beat in eggs until well blended.
Beat in the dry ingredients alternately with the buttermilk. Fold in the chopped Mexican chocolate. Spread mixture evenly in the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, ~35-40 minutes. Cool on wire rack.
Sprinkle generously with powdered sugar, if you wish. Cut into squares and serve.
-adapted from Frontera Fiesta