Chef Peter Long,
Chocolate and caramelized bananas play off the warm, burnt caramel notes of dark rum prevalent in this fluffy cake.
1 cup sugar
1 stick softened butter
3 large eggs
3 large bananas
2 1/4 cups flour
1 tsp baking soda
1/2 cup milk
1/2 cup sour cream
1/2 cup oil
4 squares semi-sweet dark chocolate, melted
1 cup chopped walnuts
1 tsp baking powder
1 tsp salt
1/4 cup butter
2/3 cup brown sugar
1 1/2 tsp vanilla
1/2 tsp cinnamon
3 bananas, peeled and sliced
3 1/2 Tbsp dark rum
2 Tbsp lemon juice
- In a large bowl, cream sugar and butter on medium speed using a stand or hand mixer until smooth, and fluffy.
- Add one egg at a time, mixing well.
- Add bananas one at a time. Mix until smooth.
- In a separate bowl, sift together 1 cup flour, baking powder, salt and baking soda. Slowly add to wet mixture.
- Add 1/4 cup milk and 1/4 cup sour cream and mix until combined.
- Add remaining flour, milk and sour cream. Mix well and add oil.
- Using a spatula fold in walnuts and melted chocolate.
- Preheat oven to 350°F.
- Grease and flour a 9″ round pan. Pour in mixture.
- Bake for 1 hr. Cool for 30 mins.
- Serve with caramelized bananas.
- In a heavy skillet, melt butter over medium heat.
- Add brown sugar, vanilla and cinnamon, stirring until sugar is melted.
- Add bananas and cook until they are hot and well coated with syrup.
- Carefully pour in rum and flame until alcohol is cooked out.
- Add lemon juice and stir. Remove from heat when sugar forms a thick syrup.
Yields 12 servings
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