Roasted Banana Pain D’Épices with a Clementine Glaze

Makes one Bundt Cake

Cake:

• 4 medium bananas, roasted in a 400-degree oven for 15 minutes

• 1/3 cup dark molasses

• 3 cups all-purpose flour

• 2 tsp baking soda

• ½ tsp fine sea salt

• 2 tsp cinnamon

• 2 tsp ground cloves

• 2 tsp ground ginger

• 2 tsp freshly grated nutmeg

• 8 ounces unsalted butter (1 cup / 2 sticks), room temperature

• 1 ¾ cup granulated sugar

• 2 tsp vanilla paste

• 2 large eggs, room temperature

• 1 cup sour cream

Clementine Glaze:

• 1 cup confectioners’ sugar

• Juice and zest of two clementine oranges 

1)     Preheat your oven to 400 degrees.  Place the bananas on a parchment lined sheet and roast for 15 minutes.  The skins will blacken.  Let cool while moving forward with the recipe. Reduce the oven to 350 degrees.

2)     Spray your chosen bundt pan (12 cup) with cooking spray with flour.

3)     Whisk together the flour, baking soda, salt and spices.

4)     In a medium bowl, mash the cooled bananas with the molasses.

5)     In the bowl of a standing mixer, cream the butter and sugar until pale and fluffy. On low, beat in the vanilla and then the eggs, one at a time. Add the banana mixture. Add half the dry mix, then the sour cream, and finally the remaining dry mix. Scrape the batter into your prepared pan.

6)     Bake the cake for 65-75 minutes until set.  Let the cake cool on a wire rack ten minutes before leasing the cake. Let the cake cool completely on the wire rack.

7)     When the cake is cool, whisk the zest and juice of the clementines into the confectioners’ sugar until you have a glaze that is thin enough to drizzle over and down the cake.