Christmas Banana-Clementine Cake
recipe

Preparation Time: 15 minutes
Cooking Time: 55-60 minutes
Serving Size: 10-12 slices
This delightful Christmas cake combines the rich flavors of ripe bananas and zesty clementines, perfect for holiday gatherings and celebrations.

Ingredients:

- 3 ripe black-skinned bananas
- 2 clementines (zest and juice)
- 4 eggs (room temperature)
- 150 ml melted butter (slightly cooled)
- 600 g all-purpose flour
- 250 g brown sugar
- 3/4 tsp salt
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground orange peel
- For the topping:
- 120 g powdered sugar
- A splash of water or clementine juice
- Zest of 1 clementine

Instructions:

1. Preheat the oven to 170°C (340°F). Grease and flour a round cake pan.
2. Melt the butter and allow it to cool to room temperature.
3. In a bowl, crack the eggs, add chopped bananas, grate the clementines, and squeeze in their juice. Add the cooled melted butter and whisk the mixture until fluffy.
4. In another bowl, mix all the dry ingredients together, then gradually add to the banana-egg-butter mixture, mixing well.
5. Once the batter is smooth, pour it into the prepared cake pan.
6. Bake in the center of the oven for about 55-60 minutes. Check for doneness with a toothpick.
7. Let the cake cool in the pan before transferring it to a wire rack.
8. In a small bowl, mix the powdered sugar with a splash of water or clementine juice until it reaches a pourable consistency.
9. Drizzle the icing over the cooled cake and sprinkle with clementine zest. Allow the icing to set before slicing the cake.
Enjoy the sweet treats of Christmas!
Nutritional Information (per slice, based on 12 slices):
- Calories: 250
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 3g

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