I have no real stories to tell this week, dear readers, except to tell you that this cake rocks.
And I don’t even really like cake.
And if you’re not in-the-know already, I’m also here to spill the beans on a super-duper top-secret:
Bananas + Molasses = Awesome
And I don’t even like bananas.
But I do like molasses.
In fact, I love molasses.
If I weren’t madly in love with my husband, seriously, I’d probably run away with the stuff.
My love affair with that black-brown gold began when I created my Cast-Iron Cornbread with Salted Molasses Butter recipe.
(Oh, who am I kidding, I do have a story to tell).
It’s earthy, slightly bitter sweetness surprised me that day and though I had been no stranger to it, I’d completely forgotten how complex and fabulous it really was.
It was no simple, super sweetener but a virtual flavor powerhouse.
From that day on, I’ve been experiment with it and throwing it in what seems like everything, and it’s pretty much been a love fest ever since.
Oh, and are you siting down? It get’s even better.
Molasses can even be subtle.
This cake is proof that even bulls in china shops can be gentle.
Combined with the humble, ripe banana however, the combo is out of this world and not at all what you’d expect.
It’s like a fairy princess walked in when all you were expecting was a bull moose.
Light and incredibly moist, it is all banana-molasses goodness and yet, just the perfect hint of both.
Just sweet enough; when topped with a light, barely sweet crème fraîche, you’ll wonder what you ever did to deserve such a slice of heaven.
All you did, it turns out, is make it.
Banana Molasses Cake with Sweet Crème Fraîche
Inspired by unsulphured molasses and The Neelys
1 cup all-purpose flour
1/4 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup turbinado sugar
1/4 cup reduced fat buttermilk
2 teaspoons vanilla extract
2 tablespoons unsulphured molasses
2 medium-sized very ripe organic bananas (the blacker, the better), peeled and mashed
For Sweet Crème Fraîche
7 1/2 ounces crème fraîche (i.e. french cultured cream)
1/4 cup powdered confectioners’ sugar
1/2 teaspoon vanilla extract
pinch sea salt
Preheat oven to 350 Degrees F. Grease 9 x 9 inch cake pan generously with unsalted butter, making sure to get all corners. Set aside.
In a large mixing bowl — using a wire whisk — combine all-purpose flour, almond meal, baking powder, baking soda and sea salt together until well combined.
In a separate, medium-sized mixing bowl — using an electric mixer at medium low-speed — cream butter until smooth.
Add trurbinado sugar to butter and beat until fluffy. Add eggs, beat well again and then add buttermilk, vanilla extract, molasses and bananas. Beat well.
Note: Once you add the buttermilk and the rest, the batter may look like it’s curdled. Not to worry! This does not negatively impact the recipe and is totally normal.
Fold dry ingredients into wet ingredients and — using a rubber spatula — fold mixture gently, scraping sides of bowl from time to time until batter is barely mixed.
Note: It’s perfectly fine if a few lumps remain and be careful not to over-mix, which will result in a rubbery cake (and no one likes rubbery cake).
Using a rubber spatula, pour batter into your prepared cake pan. Distribute batter evenly, smooth top if necessary and smack cake pan a couple of times on counter top to remove any air bubbles.
Transfer pan to middle rack of preheated oven and bake for 15 – 17 minutes or until toothpick inserted into center of cake comes out clean.
Remove pan from oven and let cake cool in pan on wire cooling rack for approximately 10 – 15 minutes.
Carefully turn out cake from pan onto cooling rack to cool completely, approximately 35 – 45 minutes.
While cake is cooling, make sweet crème fraîche.
In a small mixing bowl — using an electric mixer at medium low-speed — beat crème fraîche, powdered confectioners’ sugar, vanilla extract and sea salt together until creamy and smooth.
Once cake is cool — using a serrated knife — cut cake into 9 even pieces.
Note: If you’d like to make things look real pretty, feel free to cut off the cake’s sides first before cutting it into pieces.
Just before you’re ready to serve — using a small offset spatula or regular knife — spread each piece with a dollop of sweet crème fraîche.
Cake lasts 2 – 3 days stored covered in an airtight Tupperware container at room temperature. Sweet crème fraîche lasts about 3 – 4 days stored covered and refrigerated.
Share and enjoy!
- Flourless chocolate cake with creme fraiche and fresh berries (lucywigglesworth.wordpress.com)
- Dream cake recipes (ezibuy.co.nz)
- 10 Irresistible Paris Pastries (and where to eat them) (theflyingfugu.com)