Oh, my friends. It is shameful - absolutely shameful - that I have not posted to my blog in nearly a year. A YEAR!
When I ask forgiveness, I do so humbly and earnestly... And sometimes I accompany my apology with food.
To that end, I'm sharing with you a recipe that I created just yesterday. It's delicious and - bonus! - it's vegan. If I could bring you each a slice of freshly baked cake and a cold glass of milk (unless you're vegan, of course), I would. Instead, I hope that this recipe will suffice. Please forgive me - and enjoy!
Banana Spice Bundt Cake
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1 cup chopped walnuts
1 cup sugar
1/3 cup oil
4 ripe bananas
1/8 - 1/4 cup water
1 tsp. vanilla extract
1. Preheat oven to 350 degrees. Thoroughly grease a bundt pan with baking spray.
2. Sift flour, baking soda, salt, nutmeg, and allspice into a medium mixing bowl. Whisk until combined.
3. Scatter the chopped walnuts onto a cookie sheet at bake at 350 degrees for 3-6 minutes. Take the walnuts out of the oven when they're fragrant and slightly toasted (in this case, sooner is better than later).
4. In a large mixing bowl or stand mixer, beat the sugar and oil together. Squish the sugar-oil mix to the side, add the bananas, and mash away. If you use fresh bananas, add 1/4 cup water to the bowl. If you use frozen/thawed bananas, add 1/8 cup water to the bowl. Add the vanilla, then mix it all together.
5. Toss the toasted walnuts into the flour mixture bowl and stir until combined. Add the dry ingredients to the wet ingredients and stir just until combined.
6. Carefully spread the cake batter into the bundt pan and bake for 35-45 minutes, or until a sharp paring knife/cake tester inserted into the center comes out clean.
7. Let the cake cool for 10 minutes in the pan, then invert onto a rack and let cool completely.
8. Optional: Just before serving, drizzle the bundt cake with a simple glaze (mix powdered sugar with just a few drops of water at a time until you achieve the desired consistency).
Bonus Idea: I haven't tried it yet, but I bet this recipe would make yummy cupcakes topped with a dollop of cream cheese frosting. I prefer a frosting that is 3 packages (24 ounces) cream cheese, 1 stick (1/2 cup) butter, 2-3 cups confectioner's sugar (sifted), and 1 tsp. vanilla.
Props to Jennifer Raymond (renowned vegan chef and author of "The Peaceful Palate") for inspiring
this delectable recipe.