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.
For thorough mashing (particularly if your bananas 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
9" Round Cake Pan
$18 $17 At Amazon
Scale
$27 At Amazon
Stand Mixer
$349 At Amazon
Spatula
$13 At Amazon
Zip-Top Bag
$25 $23 At Amazon
Cake Tester
$5 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
French Wire Whisk
$18 $16 At Amazon
Recipe information
Total Time
1 hour 10 minutes (plus cooling)
Yield
8–10 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Butter a 9"-diameter cake pan; line the bottom with a parchment paper round. Butter parchment. Whisk 2 cups (250 g) all-purpose flour, ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. ground cardamom in a medium bowl.
Step 2
Beat ½ cup (1 stick) unsalted butter, room temperature, ¾ cup (150 g) granulated sugar, and ¾ cup (packed; 150 g) light brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed until combined and pale, about 3 minutes. Reduce speed to medium and mix in 2 large eggs, room temperature and 1 tsp. vanilla extract, then 2 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 in 1 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, whisk 1½ cups (165 g) powdered sugar, a pinch of kosher salt, remaining ¼ cup buttermilk, room temperature, and remaining ½ tsp. vanilla extract in 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 with flaky sea salt and a pinch of cardamom.
Recipe notes
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