roasted banana chai spice cake
a quick and easy banana cake filled with oven roasted banana and chai spice. top with a lightly sweetened tahini whipped cream. it's a cozy, comfort cake that's perfect for fall baking!
electric or stand mixer with paddle and whisk attachment
9 or 8" cake pan
food processor or blender, optional but recommeneded
roasted banana slices
- 6 medium-large ripe bananas, peeled
- 1/3 c (67g) brown sugar
roasted banana cake
- 1 1/2 c (180g) cake flour, sifted sub with 1:1 all purpose
- 1/2 c (60g) all purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2-3 tsp chai mix see notes for custom blend
- 4 tbsp (57g) unsalted butter, softened
- 1/4 c canola oil sub netural oil of preference
- 3/4 c (150g) sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp almond extract, optional
- 1/2 c whole milk, room temperature sub 1:1 with milk of preference
- 1 1/4 c pureed roasted bananas, cooled to room temperature
tahini whipped cream
- 1 c heavy whipping cream, cold
- 1/4 c tahini, well stirred
- 1/4 c (30g) powdered sugar
- 1/2 c candied walnuts or pecans, coarsely chopped for topping
Preheat the oven to 425 F. Line a baking sheet with parchemnt paper. Peel and slice bananas lengthwise. Slice in half or thirds to fit in a single layer on the baking sheet. Top with brown sugar. Roast in the oven for 20-25 minutes. Cool on the baking sheet for 10-15 minutes or until cool enough to handle. Puree roasted bananas in a food processor or blender until smooth. Measure out 1- 1 1/4 c (should be close to exact). Set aside.Once cool to room temperature, the bananas can be used in the recipe. If preparing in advanced, keep pureed bananas in an airtight container in the fridge for up to 2-3 days. Bring to room temperature before using in the recipe.
roasted banana cake
Preheat the oven to 350 F. Line the bottom of a non stick cake pan with parchment paper. If needed, lightly grease the bottom and sides of the pan.
Sift cake flour, all purpose flour, baking powder, baking soda, salt and chai mix together in a bowl. Whisk to fully combine. Set aside.
In a stand mixer with paddle attachment or electric beaters, beat the butter and oil together on medium speed until light, smooth and no lumps of butter remain. About 3-4 minutes. Add sugar 1/4 cup at a time in a steady stream. Beat until fully combined. About 2-3 minutes total. Add eggs one at a time. Beat on low speed for 20 seconds before adding the next egg. Add vanilla and almond extract, beating well until fully combined.
With mixer or beaters on low speed, add the pureed bananas in a slow steady stream. This should take about 1-2 minutes to add and fully mix in the bananas.
Stir by hand, alternate adding the dry ingredients and milk to the wet ingredients. Start with the dry ingredients and end with the dry ingredients. In this order: dry, milk, dry, milk, dry.
Bake at 350 F for 35-40 minutes. The cake will be golden brown with the edges pulled slightly away from the pan.This time varies based on material of baking pans and oven type. The cake is done when a finger pressed in the center bounces back quicky. If the indentation stays or doesn't full bounce bake, bake an addtional 3-5 minutes before checking again. If using the toothpick method, start checking at 30 minutes. Once the toothpick comes out clean, the cake is done. Cool cake in the pan on a cooling rack for 10-15 minutes. Use a butter knife to gently loosen the edges from the pan. Place another cooling rack( or large plate) on top of the cake pan. Carefully invert the cake onto the cooling rack ( or plate placed on top.) Tap the pan a few times to encourage the cake to release. Lift the cake pan off the cake (which should be face down on the second cooling rack). Place the original cooling rack on the lined bottom of the cake. Gently flip right side up. Cool the cake on the cooling rack for about 1 hour. Top with tahini whipped cream and candied nuts right before serving.
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.
custom chai mix. feel free to use a blend you like!
- 3 tbsp ground ginger (16g)
- 2 tbsp ground cinnamon (15g)
- 1 tbsp ground allspice (6g)
- 1 tbsp ground cardamon (6g)
- 1.5 tsp ground nutmeg (3.5g)
- 1.5 tsp ground cloves (3.5g)
- place all ingredients in a bowl. mix well to combine
- store in a spice jar or small mason jar