Even though there are new movies coming out on a daily basis, some are so good that if they are on TV it’s almost an obligation to watch them again - I saw “Misery” for the 4th time last week. :D
Can’t say the same happens in my kitchen: with hundreds of new things to try – a list that grows longer everyday – I don’t like repeating recipes... I’m pretty sure some of you agree with me. But I don’t mind trying variations on something I’ve already made and that was a hit among my family and friends.
Remember my apple caramel cake? It was delicious and I have received very positive feedback from people who have baked it, too. So why not try something similar, with bananas instead?
This great recipe comes from our favorite Cream Puff, the lovely Ivonne. Everything she makes is amazing and this cake is no different.
Banana caramel cake
2 cups (280g) all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
1 ¼ cups (300ml) vegetable oil (or canola oil as in the original recipe)
1 ¾ cups (350g) sugar
1 tablespoon vanilla extract
¾ cup (75g) coarsely chopped walnuts
85g (3oz) dark chocolate, broken into small pieces (size of chips)
3 ripe bananas, diced
½ cup (88g) firmly packed brown sugar
2 tablespoons whole milk
4 tablespoons (56g) unsalted butter, cut into pieces
Butter and flour a tube pan or a bundt pan that can hold 12 cups*; preheat the oven to 180ºC/350ºF.
Sift together flour, cinnamon, nutmeg, cloves, salt and baking soda.
In the bowl of a stand mixer, combine the eggs, oil and sugar. With the paddle attachment, mix on medium speed for 2 to 3 minutes.
Scrape down the sides of the bowl to ensure that the sugar has been incorporated. Add the vanilla extract and mix for another 30 seconds.
With the mixer on low speed, add the dry ingredients a bit at a time. Scrape down the sides of the bowl every now and then to ensure everything is incorporated.
Once the dry ingredients have been added, remove the bowl from the stand mixer and add the walnuts, chocolate and bananas. Gently fold them in with a spatula or a wooden spoon. Don’t over mix.
Spoon the batter into the prepared pan. Bake for 50 minutes and then test the cake to see if it’s done by poking a toothpick or cake tester into the centre of the cake. If it comes out clean, it’s done. If not, bake the cake for another 5 to 10 minutes. In Ivonne’s oven, this cake took 55 minutes; in mine, 1 hour.
About 5 to 10 minutes before the cake is done, make the caramel by combining all the ingredients in a small pan. Bring to the boil and stir occasionally to ensure that it doesn’t burn. Let it boil for about 5 minutes and then turn off the heat.
Once the cake is out of the oven, poke holes all over the cake with a skewer. Immediately pour the caramel over the cake, stopping every now and then to let the caramel sink in. If the caramel pools in spots, poke more holes to allow it to sink in.
Let the cake cool in the pan on a wire rack. Once it’s cool, loosen the cake from the sides of the pan and then unmold it onto a plate.
* I halved the recipe and used a 19cm (6-cup capacity) ring pan