So, I’m definitely not much of a baker. I don’t really have a sweet tooth, I’ve always had more of a salt tooth instead. My husband is quite polite about all this and doesn’t complain about the lack of desserts. However, I’ve noticed when there are sweets around, or it’s the rare occasion that I’ve baked something, he acts really happy. I was reading through my Share cookbook the other day and I saw this recipe for “Magic Banana Creole Cake”. I didn’t have enough bananas but that doesn’t usually stop me. This is why I usually can’t bake. I need to improvise because I never want to go to the store! Luckily my improvisations worked here. I cut the recipe in half. I also used store-bought salted caramel sauce instead of making the syrup from sugar and water. So good.
I’ve also been experimenting with essential oils in my cooking so I decided to add a drop each of ginger and clove; both flavors that I knew would compliment this cake. I took a cue from Mid-West banana bread and added a super overly ripe banana to the batter. My husband thought it was a little strange when I yelled “yes!” as I found what looked like to him a rotten banana in our freezer.
salted caramel Creole banana cake- adapted from the recipe “Magical banana Creole Cake” by Najat Kaanache, found in the “Share” cookbook by Women for Women International
1/4 cup oil such as olive or avocado
1 tablespoon coconut oil
8-10 ounces salted caramel sauce
1 super overly ripe banana
2 very ripe bananas (sliced)
1 1/2 cup whole wheat flour
2 teaspoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1/2 cup milk
1 tablespoon plain yogurt
1 drop each clove and ginger essential oils* (optional)
1/2 cup brown sugar
1/4 cup maple syrup
1 cup half and half (optional)
Preheat the oven to 350 degrees. Spread the 1 tablespoon of coconut oil in the bottom of a 9 inch round cake pan (I used a springform pan). Spread the jar of salted caramel sauce over that. Arrange the banana slices evenly over the caramel.
Mix together the dry ingredients: flour, cornstarch, baking powder and baking soda. Add the salt and set aside. Whisk the egg yolks with the 1/4 cup of oil and brown sugar. It should be creamy and foamy. Stir in the yogurt and maple syrup. Gradually fold in the dry ingredients, alternating with milk. Stir in the super overly ripe banana (we’re talking a frozen, liquidy one) If you’re using the essential oils, add them now.
In a separate bowl, whisk the egg whites until soft peaks foam (ow, my arm!). This takes a minute and if you have the upper body strength of a T-Rex, like I do, your arm will be tired. Gently fold in the egg whites to the batter. You want everything to be mixed but if you overmix, it will make the cake kind of tough. Pour the batter over the top of the caramel sauce and bananas. Bake in the oven for about 40 minutes.
Remove the cake from the oven and let it stand for 10 minutes. Meanwhile, heat up your half and half over medium-low heat. Be careful that it doesn’t scorch. Now, place a large plate on the top of the cake and turn over your pan so now the plate is on the bottom.
Lift off the pan. Voila! Now the caramelly bananas are exposed!
Serve the cake in a bowl and pour the warm half and half over the top. Gooey, creamy, good.