Sunday, November 1, 2009
Caramelised Banana Cake - Second Take
My parents had approved the first attempt, but they were a bit too dense. Banana cake are supposed to be so, but still... it was tad too chewy to me.
This second attempt was very much different. The batter was very runny and the resulting banana cake was not bread-y at all. I could even eat it as a dessert. Not the typical banana cake, but still interesting, especially the crisp crunchy crust. I really, really love that part.
Caramelised Banana Cake
60 gr butter
20 + 40 gr caster sugar
1 (175 gr) banana, thinly sliced
90 gr plain flour
10 gr cornstarch
1/4 tsp baking soda
180 ml buttermilk
1. Caramelise the banana: heat 20 gr sugar with 1 tsp water until it starts to caramelise. Add banana slices, cook and mash until they soften. Cool.
2. Preheat oven to 180 C and prepare a baking pan. Sift together flour, cornstarch, and baking soda in a bowl.
3. Beat butter and 40 gr sugar until light and fluffy. Add egg and caramelised banana. Beat on low speed until combined.
4. Add flour mixture alternating with the buttermilk in 3 additions, ending with flour mixture.
5. Pour into prepared pan. Bake for 30 minutes or until toothpick test comes out clean.