This cake stays incredibly moist and delicious up to a week after baking. It helps to slice just what you need rather than slicing the entire loaf at once. Frozen bananas can be stored for up to four months; to use defrost at room temperature or in the fridge, or microwave at 50% power until mostly thawed. When I don’t have time to make my own (see recipe below), I use Vermont Butter & Cheese crème frâiche. It’s lovely and super thick—if using homemade crème frâiche instead, your batter will be lighter and the loaf will have a more open crumb.
- 1 tbsp. unsalted butter at room temperature or nonstick pan spray
- 1 c all-purpose flour
- 1 c granola
- 1/4 c whole-wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1 tsp. kosher salt (or 1/2 teaspoon table salt)
- 2 large eggs
- 3/4 c packed light brown sugar
- 1/3 c grapeseed or canola oil
- 3/4 c crème frâiche or sour cream
- 2 bananas, lightly mashed
- Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan with butter.
- In a medium bowl whisk together the flour, granola, whole wheat flour, baking powder, cardamom, cinnamon, and salt. Set aside.
- In a large bowl, whisk the eggs and sugar together until well combined (about 30 seconds of vigorous beating). Whisk in the oil and then and the crème frâiche and bananas, whisking to combine. Use a wooden spoon to stir the dry ingredients into the banana mixture and switch to a rubber spatula to scrape the batter into the prepared loaf pan.
- Bake the cake until the center resists light pressure and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Remove from the oven and cool completely. Run a paring knife around the edges of the cake and invert onto a cake plate before slicing and serving.