Warm Banana Cakes With Banana Caramel Sauce
Ingredients:
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)
Directions:
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
Ingredients:
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)
Directions:
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
