Banana is a favorite fruit in my home. Since it is gone as soon as it is placed in my fruit bowl, chance of getting it to the black dot stage for the banana cake is near to impossible. If I need to make banana cake, I either buy bananas that has started to get the dots (the kids don’t touch those bananas) or buy good ones and hide them to become black!This basic recipe for the banana cake is adapted from The Cake Bible, by Rose Levy Beranabum.
In my version of the banana cake, I thought of adding a caramel element to it. I had tried putting on some salted caramel on bananas for another recipe and the saltiness paired with the flavour of the banana was delicious.
Here, I caramelized a thick piece of banana and place it on the top of the batter and poured the salted caramel over it. The result was sticky shiny glaze over the top of the baked cake.
This was a great pairing. But if you don’t want to go for the caramel, the cake in itself is super moist and yummy…
Large ripe Bananas – 3
Sour cream or yoghurt – 2 tbsp (30gm)
Large Eggs – 2
Vanilla – 1 ½ tsp
Sifted cake flour – 2 cups (200gms)
Sugar – ¾ cup + 2tbsp (170gm)
Baking soda – 1 tsp
Baking powder – ¾ tsp
Salt – ½ tsp
Unsalted butter – 142 gm
For the salted Caramel
Sugar – 1 cup (100gm)
Butter – 6tbsp (85gm)
Heavy cream – ½ cup (120ml)
Salt – 1 to 2 tsp of sea salt flakes ( you can increase or decrease for the amount of saltiness you prefer)
Preparing the caramel
- In a heavy bottomed pan, lay out the sugar in an even layer.
- On a medium heat, let the sugar melt while gently whisking it to prevent the sugar form burning.
- Once all the sugar has melted, don’t stir. Only swirl the sauce pan.
- Continue cooking the sugar by swirling the saucepan until the sugar has turned medium to deep amber colour.
- If you have an instant read thermometer, it should read 175C/350C.
- As the sugar starts turning amber be careful. It is very easy to burn it at this stage. It takes very few secs to ruin the beautiful amber caramel
- Once the caramel has reached the temperature mark of 175C, take it off the heat and let it stay for a couple of min.
- Add all of the butter to it, whisking continuously. This mixture will bubble up. Be careful
- Once the butter is melted add the cream while whisking, this step also has a chance of the hot caramel bubbling up. Be careful whisk until the caramel is smooth. Add the vanilla extract and salt. Keep whisking until the salt is dissolved.
- Let the caramel cool
For the cake
- Preheat the oven to 175C/350F
- In a food processor or by fork mash two of the bananas. Add sour cream, eggs and vanilla to this and mix. If using yoghurt try to use a thick yoghurt
- In a large mixing bowl combine the dry ingredients and mix.
- Add the butter and ½ the banana mixture. Mix on a low speed until the dry ingredients are moistened.
- Increase the speed to medium and continue mixing for another minute or so. The batter will become very thick and buttercream like
- Scrape down the sides. Adding the rest of the banana mixture in two batches, bring the batter together.
- Scrape the batter into prepared tins. I used two loaf pans.
- Cut the remaining banana into half. Vertically split it into another half.
- Caramelize the banana on one side in a hot pan with a little bit of butter.
- Place the banana slices on top of the cake batter.
- Pour 2-3 tbsp of the caramel sauce on top of the banana and the cake.
- Using a toothpick swirl the caramel through the cake batter around the banana.
- Bake the for 30-40 min.
- If you feel that the caramel is browning too fast, cover the cake with a foil after the first 20-25 min.
- Test for doneness by putting a skewer through the middle of the cake. If the skewer come out clean, the cake is done. (You might have some caramel on the skewer, its fine)
- Let the cake cool on a wire rack in the tin for 10 min. Take out the cake and let it cool completely before slicing it.