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Honey Banana Cake |
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Serves: 9 Print this RecipeThe difference between a sweet bread and a plain cake is one of semantics. Serve this moist, honeyed, perfumed banana cake-bread as an elaboration on breakfast, a simplification of dessert, or an exotic snack. No-stick spray oil 1 (14-ounce) box banana bread mix 1/2 cup chai tea latte concentrate, such as Oregon Chai 1/4 cup honey 3 tablespoons canola oil 2 eggs, large or extra-large 1/2 cup raisins 1/2 cup walnuts pieces Heat the oven to 350°F. Coat the interior of an 8- by 4- by 2 1/2-inch loaf pan with cooking spray. Mix all of the remaining ingredients in a large bowl until well blended; the batter will be the consistency of lightly beaten cream. Scrape into the prepared pan and bake until a tester inserted into the crest comes out with a moist crumb clinging to it, about 30 minutes. Cool on a rack until the pan is comfortable to the touch. Remove from the pan and set on a cooling rack to cool the rest of the way. Transfer to a serving plate; slice and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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