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| 3 medium bananas 2 cups sugar 4 tablespoons butter 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 2 eggs 1/2 cup buttermilk 2 teaspoons vanilla Preheat to 325 degrees. Halve bananas lenghthwise, then crosswise. In sauscepan, combine 1 cup sugar with about 2 tablespoons water (so mixture looks like damp sand). Melt over high heat swirling the pan occasionally, until the sugar caramelizes. When the caramel is dark amber, add the butter and stir to combine. Pour mixture immediately into an 8 inch cake pan. Arrange the bananas in the caramel, cut-side down. Sift the flour, baking powder and salt; set aside. In a mixer, using the whisk attachment, combine the remaining sugar and the clarified butter. With the mixer on low, add the eggs, one at a time. Add the buttermilk and vanilla. Add the flour mixture to the batter a third at a time. Pour the batter over the bananas and bake until the cake springs back and begins to pull away from the sides, about 50 minutes, then invert onto a serving plate. Serve warm or at room temperature. |
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| (Updated: 22 Nov 2005) | ||||||||||
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