When life gives you too many ripe bananas, you don't just make a banana bread! Instead you make this one.Layers of salted caramel, perfectly ripe bananas and cake batter baked together to get one delicious bite. I have to admit, I am not a huge banana lover. But this is turning me towards buying bananas more often!
I absolutely love Ina Garten when it comes to baking. This one is no exception. This is an inspiration from her Apple Cake Tatin.
Ingredients: makes 1 8" round cake
2 ripe bananas
1 and 1/4 cups all purpose flour
1/2 tea spoon baking soda
3/4 tea spoon baking powder
1/2 tea spoon salt
1/4 cup butter
3 tablespoons sugar (more if you want really sweet cake)
1 tea spoon vanilla extract
1/4 cup mashed banana (1 large banana)
1/2 cup water + 2 tablespoons if required
1/2 tablespoon lemon juice
1/4 cup sugar
2 tablespoons water
3/4 teaspoon salt
Cut bananas about 1/ 4 inch thick diagonally. Arrange in a well greased round cake pan and set aside.
To make Caramel, add sugar and water in a shallow pan and put it on a medium heat. Cook until the mixture turns amber color. Swirl pan in between to dissolve sugar. Once caramel becomes dark amber color, pour the caramel onto the arranged bananas and set aside.
To make cake, mix together, butter and sugar until smooth. Add mashed banana and vanilla extract and mix again. In a separate bowl, mix all purpose flour,baking soda,baking powder and salt. Add the dry ingredients in 1/3 rds and water in 1/2 intervals alternate, starting and ending with dry ingredients. Add lemon juice at the end and mix well. The acidity from lemon juice reacts to baking soda and gives the cake nice height when baked.
Bake in 350F oven for 30-35 minutes or until cake tester comes out clean. Once baked, remove from oven and let it cool in the pan itself for 15 minutes. Then, loosen around the cake and invert onto the serving plate. Serve with a scoop of vanilla ice cream!