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 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 1/2 cup Splenda. 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.

Allergens: Wheat, gluten, eggs, milk
Nutrition: 202 calories, 9 g fat, 2 g saturated fat, 27 mg cholesterol, 151 mg sodium, 220 mg potassium, 28 g carbohydrate, 2 g fiber, 10 g sugar, 3 g protein, 3% vitamin A, 8% vitamin C, 1% calcium, 6% iron, 17% vitamin B-6, 11% folate  

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