Monday, October 17, 2011

Going Bananas

Dr. C. celebrated his birthday yesterday and I made him a fabulous dinner, but his favorite seemed to be the experimental birthday cake that I made him; a caramelized banana upside down cake.  It's too good not to share with you all, and I think it could be amazing with a flambe of dark rum, but since I've been known to light off the smoke alarms around here, we chose the warmed cake with vanilla ice cream....heavenly!

Caramelized Banana Upside Down Cake
Serves 8

1/4 cup unsalted butter, melted
1/2 cup firmly packed dark brown sugar
2 ripe bananas, sliced 1/2-inch thick
Coat the inside of a 9-inch round baking dish with non-stick cooking spray and preheat the oven to 350 degrees.  In a small bowl, combine the butter and brown sugar, and spread into the prepared pan.  Arrange the bananas on the butter sugar mixture and set aside while making the cake. 

For the Cake

1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla paste or vanilla extract
1 large egg
2 ripe bananas, mashed
1/3 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking soda

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, add the vanilla, eggs and banana, beating until the mixture is combined.  Add the sour cream, flour and baking soda, and beat on medium speed until the mixture is smooth. Carefully pour the mixture over the bananas, and bake for 35 to 45 minutes, until a skewer inserted into the center comes out clean.  Remove the pan to a wire rack, cool for exactly 10 minutes, and turn the cake out onto a plate.  The cake can be stores at room temperature for up to 4 hours, after that refrigerate the cake.  To serve, warm the cake in the oven, and serve with vanilla ice cream.  

 Buon appetito and Happy Birthday Dr. C!

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