Banana cake with ginger gelato and seed brittle

Serves 6 to 8 (From Rye)

Banana cake

  • 1 cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup canola oil
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg yolk
  • 2/3 cup chopped walnuts (optional)
  • 3 very ripe bananas, mashed

Preheat oven to 350 degrees. Spray a 9 by 5-inch baking pan with non-stick spray. Set aside.

In a large bowl, whisk together flour, baking soda and salt. Set aside. In a medium bowl, whisk together until smooth the sugar, oil, buttermilk, vanilla, egg and egg yolk. Pour wet ingredients over dry ingredients. Whisk until just combined. Add walnuts, if desired, and bananas. Using a rubber spatula, fold in to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, roughly one hour. Let cool 30 minutes before serving.

To serve, place a piece of the banana cake on a plate. Place the gelato next to the cake. Sprinkle with chopped brittle.

Ginger gelato

Makes 1 quart; serves 6 to 8

  • 1 teaspoon vanilla extract
  • 240 mL whole milk
  • 480 mL heavy cream
  • 260 grams fresh ginger, peeled
  • 1/8 teaspoon salt
  • 2 whole eggs
  • 2 egg yolk
  • 200 grams sugar
  • 240 mL creme frâiche or sour cream
  • 2 tablespoons honey

Place vanilla, milk, cream, ginger and salt into a saucepan over med-high heat. Steep for 30 minutes. In a bowl, whisk eggs, yolks and sugar until the mixture reaches ribbon stage. Purée the milk and ginger mixture. Strain. Gradually pour it into the egg mixture as to not cook the eggs. Whisk in creme fraiche or sour cream and honey. Chill 24 hours. Spin in an ice cream maker.

Seed brittle

Makes 1 quart

  • 120 mL water
  • 200 grams granulated sugar 
  • 160 grams light corn syrup
  • 100 grams (mixed) of sunflower seeds, hemp hearts and sesame seeds
  • 1 teaspoon baking soda

In a saucepan, bring water, sugar and syrup to 225 degrees. Fold in seeds. Toast in pan until they reach a caramel color. Add baking soda. Thinly spread the mixture on a sheet tray lined with parchment paper. Let cool for one hour before chopping into pieces.

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