Bananas are one of my favorite fruits, and cake is something that I crave often.  So banana cake was exactly what I decided to make this morning.

In Brazil, there are basically 3 types of banana cakes: a sweet banana bread usually made in a ring mold, a gooey one that looks like a pastry bar, and the upside-down type, although the bananas are usually cut lengthwise or sliced straight.  Which one to choose?

After much consideration, I decided on the last one.  It reminded me of the pineapple upside-down cake that my Mom used to make when I was a child.  The problem is, it appears that she does not have the recipe anymore.  I am on my own.  ‘Oh, boy, here we go again,’ I thought.  Luckily, this time I came across the most fabulous recipe– none other than one from Joy of Baking.  This chance but very instructive visit got me hooked on this site. Stephanie Jaworski, you rock!

By utilizing its Pineapple upside Down Cake recipe as starting point, I ended up making the best Banana Cake that I have ever eaten.  If you give it a try, you will understand exactly what I mean.  Of course, to make it my own I had to add my own special touches to the recipe (e.g. adding spices and vanilla extract to the topping, among a few other adjustments).  ;)  I couldn’t be more delighted…

Spiced Banana Upside Down Cake
(Bolo de Banana)
Serves 8

Segment: Brazilian Cuisine

Cake Batter

Ingredients:

1-1/2 cups (195 grams) all purpose flour, sifted
2 teaspoons baking powder, sifted
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar
1 tablespoon pure vanilla extract
2 large eggs at room temperature, separated
1/2 cup (120 ml) whole milk
1/4 teaspoon cream of tartar

Directions:

Preheat oven to 350º F (about 180º C).  Place rack in the center of the oven.

Grease a 9 inch (23 cm) round cake pan with three-inch (7.5 cm) sides with butter or a non-stick cooking spray.

In a large bowl, sift together the flour, baking powder, and the salt.

Using an electric mixer, beat the butter and sugar until light and fluffy.  Scrape down the sides of the bowl.  Then, beat in the vanilla extract.  Next, add the egg yolks, one at a time, beating well after each addition.  Scrape down the sides of the bowl again.  Next, add the flour mixture, alternating with the milk in the following sequence: flour, milk, flour, milk, flour. Reserve. At this point, prepare the topping (caramel), slice the bananas, arrange both according to the instructions below, and then as the last step beat the egg whites with the cream of tartar (also see instructions below).

Topping

Ingredients:

4 tablespoons ( 2 oz or 55 gr.) unsalted butter, cut in small pieces 3/4 cup (160 grams) dark brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg A dash of ground cloves 1/4 teaspoon pure vanilla extract 2 large ripe but firm bananas (peeled, strings removed, sliced diagonally 1/4 inch thick)

Directions:

Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until butter melts and the sugar has dissolved.

Without stirring, continue cooking for a few more minutes or until bubbles just start to form around the outside edges of the mixture (i.e. the sugar begins to caramelize).  Then remove from heat, add the vanilla, and stir.

Pour into a greased cake pan.  Evenly arrange the sliced bananas on top of the caramel.

In a separate clean and dry stainless steel bowl, whisk the egg whites at low speed until frothy. Add the cream of tartar. Then, beat at medium speed, increasing the speed gradually to high until the whites form a firm peak. With a large rubber spatula gently fold the beaten egg whites into the cake batter.  Then pour the batter into the caramel-and-banana lined cake pan.  Smooth the top.

 

Bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the top of the cake will have browned and also will start to pull away from the sides of the pan).

Remove from oven. Place on a wire rack to cool for approximately 10 minutes.  Run a small metallic icing spatula or a sharp knife around the edge of the pan.  Invert the cake onto a serving plate.  Serve warm by itself or with vanilla ice cream on top.

Note: Recipe based on Pineapple Upside Down Cake from the website Joy of Baking

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Receita em Português:

Bolo de Banana
Serve 8

 

Massa

Ingredientes:

1-1/2 xícara (195 gramas) de farinha de trigo, peneirada
2 colheres de sopa de fermento em pó, peneirado
1/4 colher de chá de sal
1/2 xícara (113 gramas) de manteiga sem sal, à temperatura ambiente
1 xícara (200 gramas) açúcar
1 colher de sopa de essência de baunilha
2 ovos grandes à temperatura ambiente, separados
1/2 xícara (120 ml) leite integral
1/4 colher de chá de creme tártaro

Modo de Preparo:

Pré-aqueça o forno a 180º C. Unte uma forma redonda sem buraco (23 cm) com manteiga. Reserve.

Em uma bacia em separado, peneire a farinha, o fermento e o sal, misturando estes 3 ingredientes.

Na batedeira, bata a manteiga com o açúcar até obter um creme fofo. Misture a baunilha e bata novamente. Depois bata os ovos, um de cada vez. Misture uma parte da farinha, depois metade do leite. Alterne até terminar com a farinha (farinha, leite, farinha, leite, farinha), batendo cada vez que fizer uma adição. Reserve.

Prepare o caramelo de acordo com as instruções abaixo, parta as bananas em rodelas, despeje o caramelo na forma untada e ponha uma camada de bananas por cima.  Por último, bata as claras com o creme tártaro (veja abaixo).

Caramelo

Ingredientes:

4 colheres de sopa de manteiga sem sal (55 gramas), cortada em pedacos 3/4 xícara (160 gramas) de açúcar mascavo 1/2 colher de chá de canela em pó 1/8 colher de chá de noz-moscada em pó Uma pitada de cravo em pó 1/4 colher de chá de essência de baunilha 2 bananas grandes maduras mas firmes (descascadas, sem fiapos, fatiadas em rodelas)

Modo de Preparo:

Ponha a manteiga, o açúcar e as especiarias numa panela sobre fogo médio e mexa até que o açúcar se dissolva. Continue a cozinhar o caramelo por alguns minutos adicionais sem mexer até comecar a borbulhar.

Remova do fogo, misture a baunilha. Despeje na forma untada e distribua as rodelas de banana por cima.

Em outra batedeira limpa e seca, bata as claras em velocidade baixa até obter uma espuma com bolhas pequenas). Adicione o creme tártaro. Bata em velocidade média, aumentando gradualmente para a velocidade alta, até formar picos firmes. Misture delicadamente com a massa reservada com o auxílio de uma espátula. Despeje dentro da forma  já caramelizada e alinhada com a camada de bananas.

Asse por 45 minutos, ou até que um palito inserido no centro saia limpo.

Remova do forno. Deixe esfriar por uns 10 minutos. Passe uma faca nas bordas com cuidado. Inverta o bolo num prato. Sirva com sorvete de baunilha.

* Receita baseada na de Bolo de Abacaxi do website Joy of Baking.

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