Chai Spiced Banana Cake
A quick and easy banana cake filled with oven roasted bananas and chai spice. Topped with a lightly sweetened tahini whipped cream that's remeniscent of peanut butter frosting.
Preheat the oven to 425 F. Peel and slice bananas lengthwise. Place in a single layer on the baking sheet. Top with brown sugar. Roast in the oven for 20-25 minutes. Cool and puree.
Line the bottom of a non stick cake pan with parchment paper. Sift cake flour, all purpose flour, baking powder, baking soda, salt and chai mix together in a bowl. Whisk to fully combine.
In a stand mixer beat the butter and oil together. Slowly mix in the sugar. Mix in eggs, vanilla and almond extract until fully combined.
With mixer or beaters on low speed, add the pureed bananas in a slow steady stream.
Cool cake in the pan on a cooling rack for 10-15 minutes. Gently invert the cake out of the pan. Cool the cake on the cooling rack for about 1 hour.
Make the tahini whipped cream. Add heavy cream, tahini and powdered sugar into a clean mixing bowl. Whisk on low for 2 minutes. Increase speed until medium peaks form.
Top cake with whipped cream and candied nuts as serving slices.
Slice and enjoy!
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