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Cardamom, ginger, nutmeg, and a pinch of black pepper spice up this snacking cake that takes its cues from banana bread. A generous sprinkle of the spice mixture before baking delivers a crackly, chai-spiked top.
Ingredients
Banana Cake
3ripe bananas, mashed (1cup)
1/2cupunsalted butter, melted
1/2cup packedlight brown sugar
1/2cupgranulated sugar
2largeeggs, at room temperature
1/2cupplain Greek yogurt or sour cream
2tsp.vanilla extract
2cupsall-purpose flour
1tsp.baking soda
2tsp.ground cinnamon
1tsp. ground cardamom
3/4tsp.ground ginger
1/4tsp.ground nutmeg
Chai-Spiced Sugar
1/4cupgranulated sugar
1/2tsp.ground cinnamon
1/2tsp. ground cardamom
1/8tsp.ground ginger
1/8tsp.ground nutmeg
Directions
For the banana cake, preheat the oven to 350°F. Line an 8-inch square baking pan (or a 1-lb. [8 1/2x4 1/2-inch] loaf pan) with parchment paper.
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, and granulated sugar until completely combined. Add the eggs, Greek yogurt (or sour cream), and vanilla extract and whisk until evenly mixed.
Add the flour, baking soda, 1/2 tsp. salt, the cinnamon, cardamom, ginger, nutmeg, and a pinch of ground black pepper. Use a silicone spatula to fold the dry ingredients into the wet until combined and no streaks of flour remain.
Transfer the batter into the prepared pan, smoothing it out to an even layer.
Next, make the chai-spiced sugar. Combine the granulated sugar, cinnamon, cardamom, ginger, and nutmeg in a small bowl and stir to combine.
Sprinkle the chai-spiced sugar all over the top. Bake until the cake has domed, a butter knife inserted into the center comes out clean, and the cake springs back to light touch, 30 to 35 minutes (45 to 50 minutes for a 1-lb. loaf pan).
Place the pan on a cooling rack and allow the cake to cool slightly in the pan. Use the parchment paper to lift the cake from the pan, then transfer to a cutting board, slice, and serve.
Credits
Recipe reprinted with permission from Sweet Tooth: 100 Desserts to Save Room For (A Baking Book) by Sarah Fennel. Copyright © 2024 by Sarah Fennel. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cakes</span>
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