Warm Banana Cake Recipe
Chicory, buckwheat, white coffee kahlua ice cream
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Ingredients
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Cake Ingredients
Chicory Coffee Ice Cream Ingredients
Method
Cake Directions
- 1
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- 2
Mash the Bananas
In a mixing bowl, mash the ripe bananas until smooth. Set aside.
- 3
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt.
- 4
Cream Butter and Sugar
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- 5
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until well combined.
- 6
Combine Mixtures
Gradually add the dry ingredients to the banana mixture, mixing just until combined.
- 7
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean.
- 8
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chicory Coffee Ice Cream Directions
- 9
Prepare Ice Cream Base
In a medium saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, and ground chicory. Stir until sugar dissolves.
- 10
Infuse the Mixture
Bring the mixture to a simmer, then remove from heat and let steep for 30 minutes to allow flavors to meld.
- 11
Strain the Mixture
Strain the mixture through a fine-mesh sieve to remove chicory grounds.
- 12
Add Flavorings
Stir in the vanilla extract and Kahlua until well combined.
- 13
Chill the Base
Refrigerate the mixture for at least 2 hours or until completely chilled.
- 14
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 15
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.
