triple b cake

triple b – that’s buttermilk, black sesame and banana in a cake.   the cake  came about because i wanted to use up some super ripe bananas and buttermilk (and yes, you’ll be seeing a lot of buttermilk recipes this week because it’s only available by the quart at WF).

i based the cake on flo braker’s original recipe for banana poppy seed cake.  i swore i bought a tin of poppy seeds the other day, couldn’t find them despite looking up and down my kitchen, and decided to slip in some black sesame seeds instead.

Triple B Cake
(makes 1 ten-inch cake)

Dry Ingredients
Flour 1 ¾ cups
Baking powder 1 ½ tsp
Baking Soda ½ tsp
Ground Cinnamon ½ tsp
Salt A pinch
Black Sesame seeds 3 tbsp
Wet Ingredients
Riper Bananas 3, peeled and cut in half
Buttermilk 1/3 cup
Butter 1 stick at room temp
Sugar ¾ cup
Eggs 2 large ones
  1. Butter and flour at 10″ round cake pan.  Pre-heat oven to 350F.
  2. Combine all dry ingredients in a bowl, whisk until even and set-aside
  3. Place butter in the bowl of your standmixer.  Beat until light and creamy.  Then pour the sugar into the mix.  Beat until fluffy.
  4. Combine eggs, buttermilk and bananas in a small bowl and then pour into the bowl of the standmixer.  Mix until everything is well combined.
  5. Turn mixer down to lowest speed,  pour in the dry ingredients.  Mix until everything just comes together.  Turn off mixer.  Fold the batter with a rubber spatula a few times just to make sure any flour or ingredients stuck on the sides or bottom of the bowl make it into the mix.
  6. Pour the batter into the cake pan.  Spin the pan around a few times to makes sure the batter is evenly spread out.  Optional: drop in a few raspberries or other berries for color.
  7. Bake for 45 minutes, or until a cake tester comes out clean.  Cool on a rack.

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