A good banana cake is truly a wonderful thing, isn't it? And this particular kind of cake is great because it requires a bit of patience—which only makes each bite all the more satisfying in the end. The key to a moist cake like this is to use really ripe bananas, which always seem to be in abundance around the house when I don't need them but totally absent whenever I do!
This cake is truly a classic, and Ina Garten's original recipe is wonderful. I made some tweaks to her approach mainly due to what I had on hand, but also because I usually like to reduce the amount of sugar while baking to let the natural flavors of the craft shine through a bit more.
This cake is seriously moist, and is complemented by the dreamiest cardamom frosting. Each bite introduces a wonderful rush of flavor, from the banana to the cardamom—every forkful is pure bliss. So for those of you craving a banana cake soon, hang on to some bananas until they ripen and follow the guide below.
Slightly adapted from Ina Garten
Yields 1, 8- inch cake
1 ⅓ cup (304g) well-mashed ripe bananas, about 3 small
½ cup (100g) granulated sugar
½ cup (100g) loosely-packed light brown sugar
½ cup grapeseed oil, or other neutral oil
2 large egg, room temp
½ cup (120g) plain yogurt
1 ½ cup (187g) cup all-purpose flour
½ cup (60 g) spelt flour
1 tsp cinnamon
1 tsp baking soda
½ tsp kosher salt
1 ½ tsp vanilla extract
Equipment: 1, 8x2-inch cake pan, standing mixer fitted with paddle attachment
Heat oven to 350F. Lightly grease and flour an 8 x 2-inch round cake pan.
In a medium bowl whisk together the flour, baking soda, and salt until well combined. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. While the mixer is still on low, add the oil, eggs, plain yogurt, and vanilla and mix until combined.
While the mixer is on low, add the dry ingredients and mix until just combined. Remove the bowl from the mixer base and fold in the walnuts with a spatula. Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until the cake has browned and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.
Once the cake has cooled, spread the frosting over the top and garnish with fresh strawberries and enjoy!
¼ cup heavy cream cream
3-4 cardamom pods, lightly crushed
1 package cream cheese
1 cup plus 2 tbs powdered sugar
Pinch kosher salt
Splash vanilla extract
Place the milk and the crushed cardamom pods into a small saucepan and set over medium heat. Once the milk is just beginning to simmer, immediately remove from heat, cover with a lid, and let everything steep for 30 minutes. Place the cream in a container and store into the fridge until cool.
Mix the cream cheese in the bowl of a standing mixer and beat on medium speed with the whisk attachment until smooth. Add the powdered sugar, salt, and vanilla and continue to whisk until incorporated. Once combined, increase the speed slightly and add the chilled cardamom infused cream. Beat until the frosting is light and fluffy.