Adapted from James Beard, Beard on Bread, page 170
INGREDIENTS:
1/2 stick butter
1/2 c sugar
1/2 c honey
1 tbsp molasses
2 eggs
1.5 c mashed very ripe bananas (3 large bananas)
1 tsp orange extract
1/2 tsp almond extract
1/4 tsp vanilla extract
1 tsp fresh ground cardamom
1.5 c all purpose flour
1/4 c almond flour (or ground almonds or 1/2 c sliced almonds)
1/2 tsp baking soda
1/2 tsp salt
DIRECTIONS:
- Preheat oven to 350 F.
- Cream butter in kitchenaid.
- Add sugar and honey. Mix.
- Add eggs. Mix.
- Add bananas. Mix.
- Add extracts. Mix.
- Add flours, salt and baking soda. Mix.
- (If using sliced almonds, fold them in now).
- Bake in 12 x 4.2 x 2.5 inch loaf tin and pour in batter. Bake for 1 hour, or until knife inserted in the center comes out clean.
- Enjoy!
NOTE: I baked in two baby bundt pans, a baby sponge pan, and a silicone peanut butter cup pan. Silicon mat was done in 13 min, other pans done in 18.
ICING (optional):
4 tbsp confectioner’s sugar
1 tsp lemon extract
1/4 c (add a little at a time! Could be less!) half and half
- Mix. Drizzle on cooled cake.
- Enjoy!