I never buy bananas for eating. Quite logically, since I don’t like them. But what I do like, is anything banana flavoured, exept bananas. Weird, I know. Banana bread, banana ice cream, banana fudge, banana milkshake, banana cake – you get the picture. It just transforms into something way better. So I never end up with overripe bananas by accident, “forcing” me to make banana cake, because I don’t buy them in the first place. Which is kind of sad, because I love banana cake, and you’re excused to make it when your bananas turn black. But when life doesn’t give you overripe bananas – go out and get and get them! So when I spotted a big bag of brown-turning-black bananas at the supermarket for a give-away-price, I immediately visiualized this banana cake, and bought them. This was my sign! The supermarket aka life gave me over ripe bananas for this purpose. I’m sure. Well, not a moment too soon. I bookmarked this recipe a long time ago, but for the lack of bananas in my life, making it just never happened. The recipe is from J’s Kitchen – a beautiful blog with just as beautiful photos and mouthwatering food. She made 3 versions of this banana cake, I decided on the last attempt which she said was the best. Although they all look good to me. She also said it wasn’t very sweet, but I thought it was more than sweet enough. At least for breakfast. The perfect monday morning breakfast. I actuallt skipped the gym this morning and replaced it with banana cake, quality butter and cinnamon coffee. It was the right thing to do.
Caramelised Banana Cake
70 + 10 gr butter
40 + 40 gr caster sugar
2 bananas thinly sliced
180 gr plain flour
20 gr cornstarch
1/2 tsp baking soda
80 ml milk
Preheat oven at 180C and prepare baking pan.
Caramelise the bananas: in a nonstick frying pan, heat 40 gr sugar and 1 tablespoon water until it starts to caramelise. Add 10 gr butter. Let the butter fully melt, then add sliced banana. Cook until softens – mash while cooking. Cool.
In a bowl, sift together flour, cornstarch, and baking soda.
Beat 70 gr butter and 40 gr caster sugar until light and fluffy. Add eggs, one by one, mixing well after each addition. Add cooled caramelised banana.
Fold in flour mixture alternating with the milk in 3 additions, starting and ending with flour mixture.
Pour into prepared pan and bake for 30-35 minutes (depending on pan size).
(The original recipe says makes 4 mini loafs. I made one regular loaf instead, and baked it for 40 minutes. It could probably have baked a little longer, but I was hungry and I like slightly gooey cakes.)