Ingredients
- Unsalted butter, for greasing
- 2 cups (250 g) all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup (230 g) sour cream
- 1 cup (200 g) packed dark brown sugar
- 1 cup Fermented Bananas
- ½ cup (118 ml) extra-virgin olive oil
- ¼ cup (59 ml) honey
- 2 large eggs
- 1 teaspoon kosher salt
- ½ cup (29 g) wheat bran
- 2 large bananas
- Turbinado sugar, for sprinkling
How to Make It
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round springform pan.
- Sift the flour, cinnamon, baking powder, and baking soda into a large mixing bowl. Set aside.
- Combine the sour cream, brown sugar, fermented bananas, olive oil, honey, eggs, and salt in a separate bowl. Add the wheat bran and mix until no dry bits of bran remain. Allow the mixture to sit for 5 minutes before continuing.
- Make a well in the center of the flour mixture and add the wet ingredients. Mix just until no dry bits of flour remain.
- Transfer the batter to the prepared springform pan and lightly rap the pan on the counter to dislodge any air bubbles in the batter. Cut the fresh bananas diagonally into 1-inch-long slices. Arrange the banana slices on top of the batter and sprinkle the cake with turbinado sugar.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake completely in its pan. Remove the cake from the pan and transfer to a serving plate. Serve at room temperature. This cake keeps well in a sealed container or wrapped in plastic at room temperature for up to 3 days.
