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Showing posts from May, 2013

Recipe Re-do: Caramelized Banana Cake

It's nurse's week this week, so on my day off, I decided to bake the nurses on my floor a cake. This banana cake is one of my favorite ways to use up overripe bananas, but it was also great with the fresh bananas I bought at the store today. I made it healthier by using Splenda in the cake and only using 2/3 of the recommended amount of oil. I also made cupcakes with the caramelized bananas on the bottom to keep for myself :) Caramelized Banana Loaf Cake  Rachel Ray Magazine, December 2009 Ingredients: 3 to 4 large bananas 1/4 cup sugar 1/2 cup baking splenda 2 Tbsp unsalted butter, in 1 piece 1 large egg plus 1 large egg white 1 teaspoon pure vanilla extract 1 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 2 1/2 oz vegetable oil Directions: 1. Position a rack in the center of the oven and preheat to 325 degrees. Grease a 5-by-9 loaf pan. Trim both ends off each of 3 bananas to fit crosswise in the pan; reserve the