Buttermilk Banana Cake

With its plush, cardamom-scented crumb and creamy, salt-sprinkled glaze, this cake is an elevated spin on traditional banana bread that’s equally at home for breakfast or dessert.

½ cup (1 stick) unsalted butter, room temperature, plus more for pan

2 cups (250 g) all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

½ tsp. ground cardamom, plus more for sprinkling

¾ cup (150 g) granulated sugar

¾ cup (packed; 150 g) light brown sugar

2 large eggs, room temperature

1½ tsp. vanilla extract, divided

2 ripe bananas, peeled, flesh finely mashed

1¼ cups buttermilk, room temperature, divided

1½ cups (165 g) powdered sugar

Flaky sea salt

Directions at bonappetit.com

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