Got Bananas?


If given the choice to eat 4 overripe bananas or make them into a cake - I would make them into a cake every time. This recipe was so much fun to try with my boyfriend and I was happy to have the extra hands when we were preparing the caramel.
As a general rule, I like to cut the fat in half in my baking recipes - it almost never has an effect on the flavor. The butter may be needed for the caramel sauce, but the vegetable oil can definitely be cut in half from 1/2 cup to 1/4 cup.




Caramelized Banana Loaf Cake 
Rachel Ray Magazine, December 2009

Ingredients:
3 to 4 large bananas
3/4 cup sugar
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
1/2 cup 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 ends. Halve the long banana pieces lengthwise; peel and transfer to a plate
2. In a large, heavy skillet, bring 1/4 cup sugar and 2 tablespoons water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute; transfer to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. 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 whole egg, egg white and vanilla. 
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil; whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on rack for 10 minutes; invert the cake onto a platter and let cool completely.

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