Banana Chai Cake with Toasted Walnut Buttercream
Moist and flavorful banana chai cake with toasted walnut buttercream.
Ingredients
For the Cake
- 3 cups (360 g) all-purpose flour
- 3/4 teaspoon (3 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.2 g )salt
- 1 1/2 teaspoons (4 g) ground ginger
- 1 teaspoon (2.64 g) cinnamon
- 1/2 teaspoon (2 g) cardamom
- 1/2 teaspoon (1.5 g) ground gloves
- 1/2 teaspoon (2.8) g allspice
- 1/8 teaspoon (.6 g) black pepper
- 1/8 teaspoon (.6 g) nutmeg
- 3/4 cup (169.5 g) unsalted butter, room temperature
- 1 1/2 tablespoons (20 g) vegetable oil
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (66 g) light brown sugar, packed
- 3 eggs, room temperature
- 1 1/2 cup (360 g) buttermilk, room temperature
- 1 1/2 teaspoons (6.3 g) pure vanilla extract
- 1 1/4 cup (300 g) mashed over-ripe bananas, 3 medium-sized
FOR THE BUTTERCREAM
- 2 cups (300 g) chopped walnuts
- 1 tablespoon (13.6 g) olive oil
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1 teaspoon. (4.2 g) vanilla extract
- pinch of salt
- This makes 6 cups of buttercream, which is enough to fill and frost the entire cake. If you want a naked cake look (as pictured), use a half recipe of the buttercream.
Instructions
For the Cake
- Preheat your oven to 325 degrees F. Spray two 8-inch round baking pan with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes.
- Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Turn the mixer to medium-high and mix until smooth and fluffy, about 2 minutes. Add the vanilla.
- With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer.
- Stir in the bananas.
- Evenly divide the batter between the two pans and bake for 38 to 43 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
- Cool the cakes in the pans for about 15 minutes and then inverted onto a cooling rack until cooled completely.
FOR THE BUTTERCREAM
- In a saute pan, toast the walnuts over medium heat. Once toasted, let cool completely.
- Once the walnuts are toasted and cooled, combine the walnuts and oil in a food processor and pulse until you've created a nut butter consistency.
- In the bowl of an electric mixer, beat the butter on medium speed for about two minutes. Scrape down the sides and bottom of the bowl.
- Add the walnut butter and mix until combined.
- With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla and pinch of salt.
- Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.