Ingredients
- 1/2 cup butter or margarine - (¼ lb)
- 1/2 cup brown sugar - (firmly packed)
- 5 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sliced almonds
- 3/4 cup granulated sugar
- 3 lrg eggs
- 2 teaspoons grated orange peel
- 2 3/4 cups mashed ripe banana
- 10 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 5 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup buttermilk
Make it step by step
- Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.
- In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.
- Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.
- Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.
- Bake in a 350 degrees oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.
- This recipe yields 12 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.