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Dinner Party (5 of 5): Cinnamon Banana Cake w/ Candied Walnuts

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Penny Pinching Epicure: Dinner Party (5 of 5): Cinnamon Banana Cake w/ Candied Walnuts

Monday, January 25, 2010

Dinner Party (5 of 5): Cinnamon Banana Cake w/ Candied Walnuts

I've been remixing this recipe a lot because I love banana muffins/cake, and this recipe has been great in every variation I have tried. As the final course of my dinner party, I wanted something sweet but not too heavy since we had already eaten so much. I used oil here since it's a dessert, but you can also substitute applesauce for a lower fat version.

P.S. In case you missed them, check out the other dinner party recipes here!

Cinnamon Banana Cake w/ Candied Walnuts


3 overripe bananas, pureed
2 eggs
1/4 cup vegetable oil
2 tsp vanilla
3/4 cup brown sugar
1/4 tsp salt
1 tsp fresh ground nutmeg
1 Tbsp cinnamon
zest and juice of 1 meyer lemon
1/2 tsp baking soda
1/2 tsp baking powder
1 + 1/4 cup flour (I used gluten free)
1/4 cup candied walnuts

  1. Blend bananas, eggs, oil, sugar, salt, nutmeg, cinnamon, lemon zest and juice.
  2. Sift together BP, BS and flour. Stir into wet mixture. Fold in walnuts.
  3. Pour batter into greased 9x13 pan. Bake at 350 degrees 15-20 minutes until edges are browned and top is firm and golden.
The cost: about $4.00

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Blogger Josh said...

How does the vegetable oil to applesauce conversion work? Is it 1:1, or do you need more applesauce than oil?

(Also, in step 1 of your directions I think you said applesauce when you meant oil).

January 25, 2010 at 3:58 PM  
Blogger Cinderella said...

Thanks Josh! Updated.
And yes, I use a 1:1 ratio for the oil/applesauce substitution.

January 25, 2010 at 4:00 PM  

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