Okay…so I can’t take credit for the idea or even the basic cake recipe. But, I made several changes to the original recipe I found (here) that it’s kind of NOT the same anymore? *shrugs* And not to mention the changes I’m going to make at some point in time at a later date that’s undefined at this moment in time.
Man…could I be more vague?
I have a few projects up my sleeve but no gumption to actually complete them. Maybe Sunday I will do one of the two. It’s been bothering me for a few weeks now… AND, after making this cake, I am convinced I need to keep a can of condensed milk caramel around the house for just such emergencies as this cake. Cause…cake is an emergency.
I threw this together while making dinner, so I don’t have all the “progress” pictures to report. It went together like a basic quick bread type recipe:
1/3 c plus 2 T brown sugar
2 T water
4 ripe bananas
I have a nice heavy pan. Not sure if it’s aluminum or stainless steel. I just know it’s older than all the others. I put this pan on the burner on medium and heated the brown sugar and water per the directions. Once that started to bubble, I let it simmer about a minute, then took the pan off the heat.
I sliced the 4 ripe bananas lengthwise and placed them on top of the brown sugar mixture. I combined the flour, powder, soda and salt in a medium bowl. I combined the sugar and remaining ingredients in a small bowl. Making a well in the middle of the dry ingredients, I poured the banana mixture into the well of the dry ingredients and combined just until moist.
I MEANT to add peanut butter chips to this, but completely forgot. *pout* I had intended to make this a peanut butter chocolate banana upside down cake, but that didn’t happen. I was too distracted by dinner to remember what I was going to do… My brain is a sieve. Just saying. I poured the batter on top of the bananas and baked in a 350 oven for about 40 minutes.
I allowed it cool a few minutes in the pan, and then inverted the cake onto a platter. S started to do this and I had to stop him. The pan is larger than the width of the platter. When I invert, I always add some foil to catch the drippings. It wasn’t eaten that night. It was too late. It was dessert the next night, after sitting in the fridge for 24 hours.
The cake was denser than I thought. I might go with a cake flour next time or a mix of cake flour and whole wheat pastry flour. I definitely would put the condensed milk caramel in the bottom of the pan, and then the bananas. I have also toyed with a peanut butter top sauce, but not quite sure how that would work. I’ll have to play to see what happens.
- 1/3 cup plus 2 tablespoons brown sugar
- 2 tablespoons water
- 4 ripe bananas
- 1 1/2 cups unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons butter, melted and cooled slightly
- 1/2 cup egg substitute
- 1 cup banana, mashed
- 1/2 cup yogurt, plain, nonfat
- 1/2 teaspoon vanilla extract
- Preheat oven to 350.
- Combine brown sugar and water in an 8 inch, square baking dish. Heat on the stove top until the brown sugar begins to bubble and simmer for 1 minute. Remove from heat.
- Slice bananas in half lengthwise and place in the pan on top of the brown sugar mixture.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- Combine the remaining ingredients (sugar through extract) in a small bowl. Making a well in the dry ingredients, combine the wet with the dry until just combined.
- Pour batter over top of the sliced bananas and bake at 350 for 40-50 minutes or until a knife inserted in the middle comes out clean. Allow to cool in pan for 10 minutes, then invert onto serving plate and allow to cool to room temperature.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 379 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 11mg Sodium 625mg Carbohydrates 80g Net Carbohydrates 0g Fiber 4g Sugar 44g Sugar Alcohols 0g Protein 7g