WANTED: A simple banana dessert that could easily pass as a snack or breakfast item. Must have a juicy caramelized layer because I’m looking to impress the internet. Bonus if you’re easy to make and require very few ingredients. I’m a working mom so it’s gotta be quick. Must be OK with toddler fingers poking at you and multiple chunks taken out of you by the hands of a greedy baker. You must pair well with a dollop of Greek yogurt. Please don’t be too ridiculously sweet. If you’re up to the task, I’d love to talk to you. No weirdos please! Well…maybe.
FOUND!!!!!!
And oh boy was it good.
And we’re off!
Gather your ingredients.
Take one of your bananas and measure it along the bottom of your loaf pan.
Cut the bananas to the size of the bottom & cut in half lengthwise—like this.
Put sugar & water in a pan over medium heat until it becomes amber in color.
Say HELLO to your butter and let it melt.
Now add in your bananas cut side down and cook for a minute.
Transfer them to the bottom of the loaf and drizzle with the leftover caramel from the pan.
Now it’s time to make the batter. Mash together the bananas with the sugar.
Add in the egg & egg white and the vanilla…and then add in your dry ingredients.
I didn’t bother to use another bowl to mix the dry ingredients. I’m lazy.
Add in the oil and MIX! Batter’s done!
Pour the batter on top of the bananas.
And off to the oven it goes!
And out it comes…look at the caramel that came up to the top! NOM!
Let it cool and then INVERT IT. Look at this. Aren’t you speechless???
Excuse me….
While I have a little binge.
Caramelized Banana Loaf Cake
serves 6
(recipe from Rachael Ray Magazine)
- 3 to 4 large bananas
- 3/4 cup sugar
- 2 tablespoons salted butter, in 1 piece
- 1 large egg, plus 1 egg white
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
Position a rack in the center of the oven and preheat at 325 F. Grease a 9 inch loaf pan. Trim both ends off each of the 3 bananas to fit crosswise in pan; reserve the ends. Halve the long banana pieces lengthwise; peel and set aside on a plate.
In a large skillet, bring 1/4 cup sugar and 2 tablespoons of water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber in color. Remove from the heat and add the butter and swirl with a fork until melted. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer the slices cut side down to the prepared loaf pan, arranging them crosswise. Drizzle the remaining caramel on top.
In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the egg and the egg white as well as the vanilla.
In a large bowl, whisk the flour, baking powder, cinnamon and salt. Add the banana mixture and oil and stir until well combined. Pour the batter over the bananas in the pan and bake until a toothpick inserted comes out dry- 50 to 55 minutes. Let cool on a rack for 10 minutes, and carefully invert the cake onto a platter and let cool completely before serving.
Shutterbean Notes:
-I topped my loaf with a little sea salt. Twas tasty!
