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.