Preheat the oven to 350 degrees Fahrenheit. Grease or oil an 8x8x2 inch baking pan. In a medium bowl stir together flour, brown sugar, baking soda, zest, sea salt, and nutmeg.
Combine mashed bananas, EVOO, clementine juice, and vinegar in a small bowl. Add to the flour mixture and stir just until combined. Pour into prepared pan and sprinkle nuts over the top.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean (center of cake may dip slightly). Cool completely in pan on a wire rack.
While cake is cooling make the Pomegranate Sauce. In a small saucepan heat and stir the currant jelly until melted. Remove from heat and cool slightly. Stir in the clementine juice, balsamic vinegar, and the pomegranate arils. Cut cake and serve with Pomegranate Sauce spooned over the top.
Ingredients
Directions
Preheat the oven to 350 degrees Fahrenheit. Grease or oil an 8x8x2 inch baking pan. In a medium bowl stir together flour, brown sugar, baking soda, zest, sea salt, and nutmeg.
Combine mashed bananas, EVOO, clementine juice, and vinegar in a small bowl. Add to the flour mixture and stir just until combined. Pour into prepared pan and sprinkle nuts over the top.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of cake comes out clean (center of cake may dip slightly). Cool completely in pan on a wire rack.
While cake is cooling make the Pomegranate Sauce. In a small saucepan heat and stir the currant jelly until melted. Remove from heat and cool slightly. Stir in the clementine juice, balsamic vinegar, and the pomegranate arils. Cut cake and serve with Pomegranate Sauce spooned over the top.
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