I made this recipe from Yotam Ottolenghi & Helen Goh’s “Sweet” cookbook. The image I used is the image in the cookbook because, I forgot to take a picture of my Banana Cakes, but I can tell you it didn’t turn out pretty. It was totally my fault because I used the Mini Heritage bundt cake pans from Williams Sonoma and after baking, the cakes were stuck and would not come out of the pan in one piece. Again, totally my fault. I thought I buttered and floured it well, but perhaps I should have used cooking spray? Any suggestions? I haven’t attempted to make anything else in this pan because I’m afraid the same thing will happen.
After all was said and done, when I ate one all I could taste was the rum. My daughter Ashley came over and I asked her to try it and told her how I got a buzz from one of these and couldn’t figure out why.
Ashley: Did you put in the 2 tablespoons the recipe calls for?
Ashley: 2 tablespoons of rum. That is what you were supposed to use in the batter.
Me: Um..no. I thought it said a cup.
Obviously, I need new glasses and now you know why I can’t cook and why no one wants to come to my house for dinner or dessert because really, we could bypass all the work it took to make these and just go straight to cocktails for the buzz.
I’m positive that for anyone who inherited even a slight baking gene and bakes this, they will taste incredible. Here’s the recipe and I would love to know how yours turn out!
Banana cakes with rum caramel
I believe these will be awesome if you read the directions correctly 🙂
- 7 tbsp unsalted butter, at room temperature, cut into 3/4 inch cubes, plus extra for greasing
- 1/3 cup granulated sugar
- 1/3 packed cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup plus 1 tbsp self-rising flour, plus extra for dusting
- 1 cup almond meal
- 2 tbsp malted milk powder (such as Horlicks)
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 tsp baking soda
- 2-3 ripe bananas, peeled and mashed (8 oz)
- 1/3 cup plus 2 tbsp sour cream
- 2 tbsp dark rum
- Step 1 Preheat oven to 350 F. Lightly grease the bundt or muffin pans, dust with flour and set aside
- Step 2 Place the butter and both sugars in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed for about 3 minutes, until light but not too fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract. Beat for another minute to combine.
- Step 3 Sift the flour, almond meal, malted milk powder, salt, ground cinnamon and baking soda into a large bowl
- Step 4 if not all the almond meal makes it through the sieve, it’s okay to tip it in. Whisk to combine and set aside.
- Step 5 Place the mashed bananas in a separate bowl with the sour cream and rum. Mix well, than add a quarter of this to the butter-sugar mixture, beating o low speed to incorporate. Add a quarter of the dry ingredients, continuing to beat, and continue in alternating batches with the remaining wet and dry ingredients until everything is combined.
- Step 6 Spoon the mixture into the prepared pans, filling them about three-quarters of the way up the sides. Bake for 25-28 minutes, or until a skewer inserted into the center of a cake comes out clean. Remove from the oven and set aside in their pans until completely cool. Once cool, place the cakes on a wire rack with a tray or sheet of parchment paper underneath.
Rum caramel sauce
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1 1/2 tbsp dark rum
- Step 1 While the cakes are in the oven, place the sugar and water in a medium saucepan and stir to combine. Bring to a boil, then simmer over medium-high heat for 8-10 minutes, until the mix begins to change color and becomes a deep amber hue. Resist the urge to stir, but gently swirl the pan from time to time to distribute the heat. Remove from the heat and carefully stir in the cream and rum. If the mixture seizes up, return the pan to a low heat and stir until smooth. Set aside for about 30 minutes in the pan.
- Step 2 Drizzle the caramel liberally over the cakes, allowing it to drip unevenly down the sides, before serving.
Without icing, these will keep for five days in an airtight container. Once iced, the should be eaten within 24 hours.