The Ultimate Banana Cake
Directions
- 1In a medium saucepan, cook the 4 ripe bananas over medium-low heat for 5-7 minutes then add the Kahlua, stirring occasionally, until they begin to caramelize and release a sweet, sticky syrup. Set aside to cool slightly.
- 2In a medium saucepan, cook the 4 ripe bananas over medium-low heat for 5-7 minutes then add the Kahlua, stirring occasionally, until they begin to caramelize and release a sweet, sticky syrup. Set aside to cool slightly.
- 3In a medium saucepan, cook the 4 ripe bananas over medium-low heat for 5-7 minutes then add the Kahlua, stirring occasionally, until they begin to caramelize and release a sweet, sticky syrup. Set aside to cool slightly.
- 4In a large mixing bowl, cream together the softened butter, granulated sugar, and maple syrup until smooth and fluffy.
- 5In a large mixing bowl, cream together the softened butter, granulated sugar, and maple syrup until smooth and fluffy.
- 6In a large mixing bowl, cream together the softened butter, granulated sugar, and maple syrup until smooth and fluffy.
- 7Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 8Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 9Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 10Add the almond flour, almond meal, all-purpose flour, millet, cinnamon, baking soda, and baking powder. Mix until just combined—do not overmix.
- 11Add the almond flour, almond meal, all-purpose flour, millet, cinnamon, baking soda, and baking powder. Mix until just combined—do not overmix.
- 12Add the almond flour, almond meal, all-purpose flour, millet, cinnamon, baking soda, and baking powder. Mix until just combined—do not overmix.
- 13Fold in the caramelized banana mixture and the toasted walnuts, mixing gently until everything is evenly distributed.
- 14Fold in the caramelized banana mixture and the toasted walnuts, mixing gently until everything is evenly distributed.
- 15Fold in the caramelized banana mixture and the toasted walnuts, mixing gently until everything is evenly distributed.
- 16Grease the tin with butter or baking spray. Pour the batter evenly into the prepared pan(s), leaving room for the bread to rise. Then top it off with reserved crushed walnuts.
- 17Grease the tin with butter or baking spray. Pour the batter evenly into the prepared pan(s), leaving room for the bread to rise. Then top it off with reserved crushed walnuts.
- 18Grease the tin with butter or baking spray. Pour the batter evenly into the prepared pan(s), leaving room for the bread to rise. Then top it off with reserved crushed walnuts.
- 19Bake at 350°F (175°C) for 30-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 20Bake at 350°F (175°C) for 30-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 21Bake at 350°F (175°C) for 30-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 22Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before removing from the mold.
- 23Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before removing from the mold.
- 24Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before removing from the mold.
Ingredients
- 4 ripe bananas, for caramelizing
- 4 ripe bananas, for caramelizing
- 4 ripe bananas, for caramelizing
- 115 g unsalted butter, softened
- 115 g unsalted butter, softened
- 115 g unsalted butter, softened
- 100 g granulated sugar
- 100 g granulated sugar
- 100 g granulated sugar
- 100 g maple syrup
- 100 g maple syrup
- 100 g maple syrup
- 2 large eggs
- 2 large eggs
- 2 large eggs
- 50 g almond flour
- 50 g almond flour
- 50 g almond flour
- 50 g almond meal
- 50 g almond meal
- 50 g almond meal
- 120 g all-purpose flour
- 120 g all-purpose flour
- 120 g all-purpose flour
- 87 g millet
- 87 g millet
- 87 g millet
- 120 g walnuts, toasted and roughly chopped
- 120 g walnuts, toasted and roughly chopped
- 120 g walnuts, toasted and roughly chopped
- 2 teaspoons vanilla extract or Kahlúa
- 2 teaspoons vanilla extract or Kahlúa
- 2 teaspoons vanilla extract or Kahlúa
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking powder
Equipment
medium saucepanlarge mixing bowltinwire rack
Tips
- Do not overmix the batter.
- Let the cakes cool in the pan for 10 minutes before transferring to a wire rack.