Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Umami Chocolate-Banana Cake with Miso-Cardamom Glaze
A bold global fusion dessert combining Italian panettone techniques with Japanese matcha-miso flavors, Mexican chocolate traditions, French patisserie, Korean honey drizzle, Indian cardamom spice, and Mediterranean olive oil richness. This innovative cake layers caramelized bananas with dark chocolate and features a savory-sweet miso-infused glaze that bridges Eastern and Western palates.
65 min
Medium
8 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet7/10
Salty3/10
Sour1/10
Umami5/10
Spicy1/10
🥄 Texture
Moist and tender crumb with a slightly dense, fudgy chocolate body from the cacao and chopped dark chocolate. Jammy, soft rounds of caramelized banana add pockets of gooey fruit, while the miso-cardamom glaze provides a silky, slightly sticky finish.
👃 Aroma
Rich cocoa and dark chocolate top the aroma, joined by warm caramelized banana notes and browned butter. Subtle baking spices (cardamom and cinnamon) and a savory, nutty miso undertone round out the scent profile.
🍷 Pairs Well With
A robust espresso or dark-roast coffee to cut the cake's sweetness and highlight chocolate notes; alternatively a Tawny Port or an amber rum for a sweeter, complementary pairing.
🥗 Side Dishes
Lightly sweetened whipped cream or mascarpone, vanilla bean ice cream, or a drizzle of salted caramel; a small bowl of fresh berries (raspberries or blackberries) to add bright acidity and toasted nuts (pecans or hazelnuts) for crunch.
Ingredients(19 items)
- 12 cups all-purpose flour
- 23/4 cup cacao powder (unsweetened)
- 31 cup sugar
- 41/2 teaspoon salt
- 52 teaspoons vanilla extract
- 64 large eggs (room temperature)
- 71/2 cup butter (softened)
- 81/2 cup whole milk
- 93 medium bananas (sliced into 1/4 inch rounds)
- 10100 grams dark chocolate (70% cocoa, chopped)
- 112 tablespoons butter (for caramelizing bananas)
- 123 tablespoons sugar (for banana caramel)
- 131/4 cup butter (for glaze)
- 141/4 cup cacao powder (for glaze)
- 152 tablespoons white miso paste
- 161/4 cup milk (for glaze)
- 171/4 teaspoon ground cardamom
- 181/4 teaspoon ground cinnamon
- 19Pinch of cayenne pepper
Nutrition Information(per serving)
485
Calories
8.2g
Protein
62.3g
Carbs
22.5g
Fat
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
In a medium bowl, whisk together 2 cups flour, 3/4 cup cacao powder, 1 cup sugar, and 1/2 teaspoon salt.
- 3
In a large bowl, beat 4 eggs with 1/2 cup softened butter until pale and creamy (approximately 3 minutes).
- 4
Add 2 teaspoons vanilla extract to the egg mixture and blend thoroughly.
- 5
Alternate adding the dry ingredients and 1/2 cup milk to the egg mixture, beginning and ending with dry ingredients. Mix until just combined after each addition.
- 6
Fold in 100 grams chopped dark chocolate gently with a spatula.
- 7
Prepare the banana layer: Heat 2 tablespoons butter in a skillet over medium-high heat. Add 3 tablespoons sugar and stir until melted.
- 8
Add banana slices to the caramelized butter and cook for 2-3 minutes per side until golden brown. Remove from heat and let cool slightly.
- 9
Pour half of the cake batter into the prepared pan. Arrange caramelized banana slices evenly over the batter.
- 10
Top with remaining cake batter, spreading gently to cover bananas completely.
- 11
Bake for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake.
- 12
Remove from oven and allow cake to cool in pan for 15 minutes, then turn out onto a wire rack to cool completely (approximately 1 hour).
- 13
Prepare the miso-cardamom glaze: In a small saucepan, melt 1/4 cup butter over low heat.
- 14
Whisk in 1/4 cup cacao powder until smooth and lump-free.
- 15
In a small bowl, whisk 2 tablespoons white miso paste with 1/4 cup milk until completely dissolved and smooth.
- 16
Combine the miso-milk mixture with the chocolate-butter mixture, stirring constantly.
- 17
Add 1/4 teaspoon cardamom, 1/4 teaspoon cinnamon, and a pinch of cayenne pepper. Stir until fully incorporated.
- 18
Remove glaze from heat and let cool for 5 minutes until slightly thickened but still pourable.
- 19
Pour glaze over the cooled cake, allowing it to drip down the sides naturally.
- 20
Let glaze set for 20 minutes before serving. Slice and serve at room temperature or slightly warmed.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!