Miso-Chocolate Banana Cake with Crispy Sage & Spiced Caramel Drizzle

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. 2

   Whisk together flour, cacao powder, baking powder, salt, cardamom, and cayenne pepper in a large bowl.

3. 3

   In another bowl, cream together 3/4 cup softened butter and 1 cup sugar until light and fluffy (approximately 3-4 minutes).

4. 4

   Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

5. 5

   Dissolve white miso paste in 1/4 cup of the milk, then add this mixture to the wet ingredients along with vanilla extract. Mix until combined.

6. 6

   Fold in mashed bananas and grated apple until evenly distributed.

7. 7

   Gently fold the dry ingredients into the wet ingredients in three additions, alternating with the remaining milk, until just combined. Do not overmix.

8. 8

   Pour batter into prepared pan and smooth the top.

9. 9

   Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

10. 10

    While cake bakes, prepare crispy sage: Heat 2 tablespoons butter in a skillet over medium-high heat. Once foaming, carefully place sage leaves in the butter and fry for 30-45 seconds per side until crispy. Transfer to paper towels.

11. 11

    For the caramel drizzle: In a small saucepan, melt 2 tablespoons butter over medium heat. Add 1/4 cup sugar and stir constantly for 3-4 minutes until it turns amber. Remove from heat and carefully add cinnamon, sea salt, and a pinch of Korean red chili powder. Stir gently.

12. 12

    Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

13. 13

    Once cooled, drizzle the spiced caramel over the cake and garnish with crispy sage leaves arranged artfully on top.

14. 14

    Slice and serve at room temperature or slightly warmed.