Banana Olive Oil Cake

There are few things as comforting as the smell of banana bread wafting out of the oven, especially one laced with aromatic spices like cardamom and cinnamon. The topping of blueberries adds a splash of color and a tang to the bread. If you have houseguests, it’s a great way to start off a holiday weekend, especially after a night of indulgences.

Now that my restaurant is almost entirely vegan on Mondays, plant-based cooking has become one of the most creative new forays into my cooking. A cake or cookie with no eggs and butter? No problem. Boiled mashed sweet potato makes an excellent substitute for eggs, but be careful not to use too much or it will add a gummy flavor. I have been pleasantly surprised to see how many recipes I’ve been able to substitute the green gold of olive oil for butter. Here is a simple olive oil cake that showcases fresh berries and can be enjoyed for breakfast or with tea in the afternoon.

Oil based cakes as opposed to butter-based cakes are moist with a wonderful crumb and while I’ve made many of both over the years, this cake is hands down my favorite.

To this day, it is one of my favorite food memories — and when I make cake at home in Houston, I like it small, buttery and fragrant with cardamom. This recipe goes a step further and is made with ghee, which gives it a nuttier aroma.

A buttery teacake infused with cardamom, the vanilla of India. We drizzle them with heavy cream after they come out of the oven and let it slowly seep into the cake.

Moringa is called a miracle tree in India due to its nutritional properties. This cake, which involves moringa powder, is as delicious as it is attractive. You could eat it for breakfast or an afternoon chai. It can also be toasted and served for dessert with whipped cream and blueberries. Oil-based cakes are more moist than butter based cakes and this one keeps for about 3 to 4 days at room temperature, with its flavors only improving over time.

This mix, pour and bake pudding cake recipe is simple, quick, and given that it has 8 to 10 cups of fruit, a true celebration of the summer bounty. Enjoy it with just a drizzle of fresh unsweetened cream.

Build a trifle with any and all summer fruit you can get your hands on from peaches to cherries to mangoes, invite your neighbors over, sit on the porch and dig in!