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One Bowl Banana Cardamon Chia Cake and Partnership with Chicory

Author April Boller Wright

Ingredients

  • 5 eggs room temperature
  • 1 1/2 cup of sugar
  • 2 sticks of butter room temperature
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup milk
  • 1/2 teaspoon cinnamon
  • 1/4 tsp cardamom
  • 4 bananas mashed
  • 2 1/2 cup flour
  • 1/4 tsp of chia seeds
  • Frosting recipe
  • 1/2 cup of butter 1 stick, 4 ounces, room temperature
  • 8 oz of Philadelphia cream cheese 1 package, room temperature
  • 2 to 3 cups of powdered sugar also known as confectioner's sugar
  • 1 teaspoon of vanilla extract
  • Use a blunt knife or spatula or large spoon to spread the frosting onto the cakes.

Instructions

  • Grease and flour 2-3 9” round cake pans; set aside. Preheat oven to 350°F.
  • Add all ingredients to a large bowl. With your mixer blend on medium until the batter is smooth.
  • (If you have a blender or something similar that works great as well just remember the entire batter will not fit into the blender all at once)
  • Add the batter evenly to your pans and bake for 25-30 minutes.
  • Method
  • With an electric mixer on medium beat the cream cheese and butter together until smooth. Use a rubber spatula to scrape the sides of the mixing bowl to make sure the mixture is mixed evenly.
  • Add vanilla extract and slowly add powdered sugar mixing on low speed. Keep adding the powdered sugar until you get the consistency you want.
  • Assemble the Cake
  • Place one layer of cake on a large plate. Frost the top of the layer with the cream cheese frosting. Place the second layer of cake on top and frost and do the same with the third layer.
  • Using an offset spatula, frost the sides of the cake.

Notes

Refrigerate the frosting for 30 minutes before frosting the sides of the cake.