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)
|Flour||1 ¾ cups|
|Baking powder||1 ½ tsp|
|Baking Soda||½ tsp|
|Ground Cinnamon||½ tsp|
|Black Sesame seeds||3 tbsp|
|Riper Bananas||3, peeled and cut in half|
|Butter||1 stick at room temp|
|Eggs||2 large ones|
- Butter and flour at 10″ round cake pan. Pre-heat oven to 350F.
- Combine all dry ingredients in a bowl, whisk until even and set-aside
- Place butter in the bowl of your standmixer. Beat until light and creamy. Then pour the sugar into the mix. Beat until fluffy.
- Combine eggs, buttermilk and bananas in a small bowl and then pour into the bowl of the standmixer. Mix until everything is well combined.
- 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.
- 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.
- Bake for 45 minutes, or until a cake tester comes out clean. Cool on a rack.