My mom used to make this cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise, and it makes a fantastic school or afterschool snack for kids. Hope you enjoy it!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($4 total)
1 1/2 cups flour – $0.24
2 1/2 tsp baking powder – $0.04
1/4 tsp baking soda – $0.01
1/4 tsp salt – $0.01
1 tsp cinnamon – $0.28
1 cup sugar – $0.88
2/3 cup raisins – $0.67
1/3 cup margarine – $0.74
1 cup mashed banana – $0.38
2 tbsp soy milk – $0.04
2 eggs – $0.58
1 tsp vanilla – $0.10
1. In a medium bowl, mix the dry ingredients together, then add in the raisins and mix to coat them in the flour mixture. Separately, mix the banana and wet ingredients together and mix well too.
2. Add the wet to the dry ingredients and mix well. Pour the batter into a greased 8″ ring/bundt pan, making sure to get some margarine or butter into all the edges of the pan so it doesn’t stick.
3. Bake at 350F for 40-45 minutes until golden and a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, turn out onto a wire rack, and cool completely. Enjoy dusted with icing sugar or with peanut butter spread on top.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 2 = decent meal (not a huge cinnamon fan myself)
- Environmental impact: 3 = minimal damage
- Nutritional value: 2 = healthy-ish
- TOTAL: 16/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!