"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Thread Tools Display Modes
Old 02-14-2005, 01:42 PM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Warm Banana Cakes With Banana Caramel Sauce

Warm Banana Cakes With Banana Caramel Sauce


2/3 cup cake flour
½ teaspoon baking soda
Pinch salt
1 ripe large banana, mashed, about 3/4 cup
6 tablespoons unsalted butter, room temperature
2/3 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon dark rum
2 tablespoons light or regular sour cream or plain yogurt
1 slightly under ripe medium banana, very thinly sliced, about 42 thin slices
Banana caramel sauce (recipe follows)


Preheat oven to 350 F. Butter six 1-cup soufflé dishes. Lightly coat with flour, tapping out excess. Set dishes aside on cookie sheet.

Sift flour, baking soda and salt; set aside.

Puree banana in processor. Add butter, sugar, egg, vanilla and rum. Mix until fluffy. Spoon sour cream in circle on batter; spoon dry ingredients over. Pulse on/off until just mixed; it's OK if streaks of flour remain on surface.

Put 1/4 cup batter in each prepared dish. Spread smooth. Overlap 7 banana slices over batter. Add 2 tablespoons batter over bananas. Spread smooth.

Bake until browned and toothpick inserted into center comes out moist but not gooey, about 21 minutes. Do not over bake. Cool on wire rack. Can be made a day ahead, completely cooled, covered with foil and refrigerated.

To serve, reheat, covered, in 225-F oven for 20 minutes. Invert on dessert plates; top with 3 tablespoons warm banana caramel sauce. Pass remaining sauce separately. Serve warm. Makes 6 cakes.

Banana caramel sauce: Combine 1 cup sugar, 1 stick unsalted butter and 1/2 cup whipping cream in heavy, 2-quart saucepan over high heat. Boil, stirring constantly, until mixture begins to color, about 4 minutes.

Reduce heat to medium-high so mixture still bubbles but not so vigorously. Stir until uniform rich tan color, about 5 minutes. Remove from heat; stir in 3/4 cup cream. Return to medium-high heat. Stir until sauce is smooth and thickened, about 3 minutes (if lumps persist, smooth out in processor). Stir in 2 teaspoons mashed ripe banana. Can be made a week ahead and refrigerated. Serve hot, gently reheated in microwave oven or stovetop.

PER SERVING: Cal 706 (58% fat) Fat 48 g (30 g sat) Fiber 1 g Chol 174 mg Sodium 178 mg Carb 75 g Calcium 21 mg

Raine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
History of sauces Leaf Storm Sauces 6 09-27-2014 10:14 AM
Dark Chocolate Soufflé Cakes with Espresso Chocolate Sauce kitchenelf Cakes & Cupcakes 2 02-17-2005 12:19 PM
Fried Banana Chocolate Ravioli w Chocolate Rum Sauce mish Desserts, Sweets & Cookies & Candy 4 10-17-2004 08:41 PM
Fudgy Souffl Cake with Warm Turtle Sauce...LF/WW Filus59602 Health, Nutrition and Special Diets 0 04-22-2004 10:05 AM
Pumpkin Roll Cake W/Toffee Cream Filling and Caramel Sauce Filus59602 Desserts, Sweets & Cookies & Candy 0 10-21-2002 12:22 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:19 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.