September 27th, 2012

Banana Nut Spice Cake

This past Saturday, I ran my first ever 26.2 miles. I ran in the Rock’n Roll Marathon here in Denver. It was definitely an experience I will treasure forever.  The feeling of crossing the finish line after a gruelling last few miles was worth all the time it took to train and even all the pain it took to get there.  Running a marathon is kind of a funny thing.  It really does border on the crazy/stupid line.  But I will say that I am eagerly looking forward to my next challenge as I nurse an injury. 

Here I am with my little family that came to cheer me on while running.  {My 3 year old was really not in the mood to take a picture, as you can see.} Notice we are sitting in the picture, because at that point I couldn’t find the energy to stand up to even take a picture. I do want to say thank you to my family for supporting me and allowing me to take every Saturday to train. And of course I can’t leave out my girls {you know who you are} who motivated me to keep going and to get to this point. I got to train with some amazing women!!

And how are you all going to share in this amazing day. Well, after the race they have all kinds of food for the runners including way too many bananas.  So of course I have way too many bananas that get too ripe for anyone here to eat.  But we can’t let them go to waste so we have to make my Grandma’s Banana Nut Spice Cake {which is really Banana Nut Spice Bread}.  So the next time you have bananas sitting on your counter you need to try this recipe out.  It is so good!  It is so good that I barely had time to get a picture of the bread before my kids demolished an entire loaf.

Banana Nut Spice Cake


2 cups sugar
3/4 cup butter, room temperature
3 eggs
4 large ripe bananas, mashed
2 1/4 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
6 Tbls. buttermilk
1 cup chopped nuts, optional


Preheat oven to 350. Spray 2 loaf pans with cooking spray.

In a stand mixer, cream together butter and sugar. Add eggs and bananas and beat well. Slowly add dry ingredients and mix until smooth. Stir in nuts. Pour batter into the prepared loaf pans. Bake 45-50 minutes.

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