Well, hmmm....
I have really been looking forward to making this unique recipe. A dozen sliced bananas on the bottom of a cake! I've never heard of anything like that before.
Though I love that someone took the time to type it out on an index card, this is one of those recipes that leaves the baker to figure out a few things on her own, such as what size and shape a "baking form" should be, and what temperature constitutes a "hot oven" for baking the cake. Because the final instruction says to cut the cake into squares, I decided that a "baking form" is a common 9"x13" cake pan, and that I would bake it at 350
° because it's a typical cake-baking temp.
I discovered that one pound of sugar equals two measuring cups, and since the cake batter requires only one cup of sugar, I deduced (brilliantly) that the remaining cup is for sprinkling over the bananas.
The recipe doesn't specify how to layer the bananas. I used medium-sized bananas and sliced them in half both lengthwise
and crosswise, and they fit just right in two layers in my Pyrex pan. I laid the second layer more or less perpendicular to the first.
first layer:
second layer:
I also sprinkled a little cinnamon over each layer, not just in the bottom of the pan. I kind of think it's supposed to be that way, but got left out of the instructions, because dusting only the bottom of the pan with cinnamon would make it all but unnoticeable.
Once all the bananas were in and coated with sugar (a half-cup per layer plus a sprinkling of cinnamon), I squished them down with my hands. I didn't check that there was a full inch-and-a-half left in the pan for the dough, but it was probably close.
Eww....
Then I made the cake batter, spread it over the top, and baked it at 350°.
I neglected to note how long I baked the cake. It was somewhere between 45-60 minutes. When the top of the cake started to brown, the banana layer was just starting to bubble, and that's when I realized that the goal was to caramelize the bananas under the cake. I let it keep baking about 15 more minutes, until it looked like the top was as browned as it could get without being overdone.
The problem arose when the sugar on the bottom cooked itself into a syrup, and then the syrup started bubbling up and over the sides of the pan. The cake didn't quite look ready to come out, though, so I grabbed a sheet pan and positioned it on a rack underneath to catch the drips. The spilled syrup smoked up the kitchen a bit, but it wasn't horrible. I'm not sure what I'll do differently next time - try to press the bananas down more, or use a slightly bigger (9.5"x13.5") cake pan, or maybe even try a tube pan.
I let the cake cool an hour or so before cutting into it - I wanted to give the banana layer a chance to set up a little. A few friends were over, so I had everyone try a piece, and....
It was really delicious.
The caramelized bananas on the bottom remind me of... something I can't quite place. Maybe bananas foster, though there's no alcohol in this recipe. And the cake part was light and lovely with each bite. Someone suggested serving it upside down, with the bananas on top, and ice cream or whipped cream on top of that. I didn't have any available, but I think either of those additions would be the way to go to make this a really fantastic dessert (upside down or right-side up).
However...
We tasted the cake again after it had completely cooled, and it wasn't nearly so good. I didn't care for the texture of the bananas cold. Plus, they started to take on a grayish color, and the syrup became watery on the plate, which was kind of gross. Reheating the cake made it taste good again, though it didn't reverse the discoloration or wateriness.
This is a reheated leftover piece. It doesn't look very appetizing, in my opinion, though it was yummy anyway (especially with my afternoon cup of tea in my trusty Northern Exposure mug):
It's good enough warm that I would probably put this cake on the menu if I had my own restaurant. I'd call it "Caramelized Banana Cake" or "Bananas Foster Cake" (in which case I'd likely drizzle it with a warm buttery rum sauce).
My final verdict: this Banana Cake would be a wonderful, unique dessert for a luncheon or dinner party, served freshly baked with whipped cream or vanilla ice cream.
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Banana Cake
1 dozen bananas
powdered cinnamon to taste
1 pound (2 cups) sugar (divided)
2 cups flour
1 cup milk
1 cup butter (softened)
2 eggs, separated
1 tbsp baking powder
Peel and slice bananas lengthwise (and crosswise).
Butter a baking form (at least a 9"x13" pan) and sprinkle with cinnamon.
Arrange bananas (in two layers) with a layer of (
½ cup) sugar (and a sprinkle of cinnamon) between each layer of bananas.
Fill the form (pan) about halfway, pressing the banana layers together so no space is left. There should be a space of about 1
½ inches from the top for the dough.
To make the dough, cream the butter and 1 cup sugar. Add in the egg yolks and continue beating. Add in the milk and flour. Beat very well, and lastly add in the egg whites, beaten (separately) and the baking powder. (Spread dough over the top of the bananas.)
(Place foil or a larger sheet pan on an oven rack below the cake to catch drips of boiling syrup.)
Bake in a hot (350
°) oven (for 45-60 minutes) and when ready (cooled about an hour) cut into squares.
(Best served warm, with vanilla ice cream or whipped cream.)
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