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Total Time
1 hour 10 minutes (plus cooling)
Ripe bananas can become more than just banana bread, as this simple but striking cake proves. With its plush, cardamom-scented crumb and creamy, salt-sprinkled glaze, it’s an elevated spin that’s equally at home for breakfast or dessert. The cake’s instant popularity among BA staff is enough to tell me it will be a winner wherever this recipe finds you.
为彻底混合(特别是如果你的香蕉aren’t entirely ripe yet), place the fruit in a zip-top bag and mash with your hands to create a pulpy, baby-food-like consistency. Some small lumps are okay, but a smoother mash begets a fluffier cake. Don’t forget: It’s important to add the dry ingredients in stages to ensure even distribution and prevent overmixing, which would result in a tough outcome.
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What you’ll need
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9" Round Cake Pan
$18 $16 At Amazon
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Scale
$27 At Amazon
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Stand Mixer
$299 At Amazon
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Spatula
$12.99 At Amazon
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Zip-Top Bag
$6.99 At Amazon
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Cake Tester
$3 At Amazon
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Wire Cooling Rack
$17 At Bon Appétit Market
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French Wire Whisk
$18 At Amazon
Ingredients
8–10 servings
Step 1
Preheat oven to 350°. Butter a 9"-diameter cake pan; line the bottom with a parchment paper round. Butter parchment. Whisk2 cups (250 g) all-purpose flour,½ tsp. baking powder,½ tsp. baking soda,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt,and½ tsp. ground cardamomin a medium bowl.
Step 2
Beat½ cup (1 stick) unsalted butter, room temperature,¾ cup (150 g) granulated sugar, and¾ cup (packed; 150 g) light brown sugarin the bowl of a stand mixer fitted with the paddle attachment on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and mix in2 large eggs, room temperatureand1 tsp. vanilla extract, then2 ripe bananas, peeled, flesh finely mashed, scraping down sides of bowl as needed.
Step 3
Reduce speed to medium-low and mix in half of dry ingredients, then beat in1 cup buttermilk, room temperature. Using a rubber spatula, mix in remaining dry ingredients, making sure to scrape bottom of bowl so everything gets incorporated.
Step 4
Scrape batter into prepared pan and smooth surface. Bake cake until golden brown, slightly puffed, and a tester inserted into the center comes out clean, 50–55 minutes. Transfer to a wire rack and let cool.
Step 5
Meanwhile, whisk1½ cups (165 g) powdered sugar, a pinch ofkosher salt, remaining¼ cup buttermilk, room temperature, and remaining½ tsp. vanilla extractin a small bowl to combine.
Step 6
Turn out cooled cake onto rack or a plate and turn right side up. Pour glaze over top of cake, then sprinkle withflaky sea saltand a pinch of cardamom.
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