- 3 over ripe bananas
- 2 ripe bananas*
- 4 Tbsp melted ghee
- 3/4 cup sugar
- 1/8 tsp cream of tartar
- 2 Tbsp water
- 1/2 cup maple syrup
- 3/4 cup all-purpose flour (we also tried the recipe with Cup 4 Cup GF flour and it worked just as well!)
- seeds from 6 green Baraka Cardamom pods, ground
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 stick/4 oz/110g unsalted butter, softened to room temperature
- 2 large eggs at room temperature
- 1/2 cup creme fraiche** (optional as extra sweetener)
* You can use 5 over ripe bananas but it is much more difficult to maneuver slices of an overripe banana much less cut it.
- Using a fork smash the 3 overripe bananas in a medium bowl. Microwave the bananas for a minute on high heat and then transfer the fruit into a fine mesh strainer and sit over a bowl to drain the liquid for 1 hour. Avoid the temptation to press the pulp. Discard the liquid. Cool the pulp completely to room temperature before using.
- Preheat the oven to 325F.
- Grease and line a circular 9-inch baking pan with 2 Tbsp ghee and parchment paper.
- Slice the remaining two ripe bananas across their length and spread the slices on the surface of the prepared baking pan to cover the entire area. Keep aside.
- In a small saucepan, heat the 1/4 cup of the sugar, cream of tartar and water on medium-high heat until the sugar just starts to caramelize and starts to turn a light amber color. Drizzle the hot liquid over the sliced bananas in the pan, followed by the maple syrup. Keep aside.
- In a medium bowl dry whisk the flour, cardamom, baking powder, baking soda and salt and keep aside.
- In the bowl of a stand mixer, cream the butter, 2 Tbsp ghee and remaining 1/2 cup of sugar on medium-high speed for about 3 to 4 minutes using the paddle attachment, until light and fluffy. Then whisk in one egg at a time, until combined. Scrape the sides of the bowl. Add half of the sifted dry ingredients to the bowl and mix on low-speed until just combined. Then add the cooled, drained banana pulp to the batter and remaining sifted dry ingredients and whisk until combined and no visible flecks of flour remain.
- Transfer the batter to the cake pan and spread it evenly using an offset spatula. Bake in the preheated oven for about 50 to 60 minutes or until a skewer comes out clean from the center. Once baked remove the pan from the oven and allow to cool for 10 minutes in the pan over a wire rack.
- To release the cake, run a knife around the edges of the cake and then place a serving plate over the baking dish, then carefully invert the cake over the plate and remove the pan. Peel the parchment paper off.
- Serve the cake warm with a little bit of creme fraiche on the side.