June 05, 2007

There’s Nanners All Over the Track!


Or more accurately, there are nanners all over my counter, in my freezer, smoothies, cakes, muffins and pies, (most recently, Dorie’s Banana Cream Pie). Lately my house has become the final resting place for everyone’s aging bananas. When you walk into my kitchen the scent of bananas is so strong, it’s a wonder we haven’t started attracting monkeys. As fast as I can bake with them, more bananas keep showing up. If only people would send money, cookbooks and chocolate with as much frequency… My fingers are crossed. In the meantime, I’ll keep baking and buying my own accessories like this gorgeous new cake plate. I’ve been pining away for a cake plate for quite some time now and finally broke down and bought my own. I wanted a plate with a dome, but that will have to be for another day.



I bought Bills Open Kitchen by Bill Granger at a great discount bookstore, it was only $9. With a huge cookbook section and prices like that, it’s a wonder I didn’t walk out of there with the whole store. This recipe for Banana Maple Upside-Down Cake stood out from the first time I flipped through the pages, it’s got maple syrup in it, how could it not? And just as I suspected, the maple syrup caramel was the best part. I think I’ll be making the topping again to use in other baked goodies. Or, if you want to forgo the cake part altogether, the maple caramel would be really good simply drizzled on top of sliced bananas, or even better on top of whipped frozen bananas. But really, there’s no reason for you not to make the entire cake because it’s quick to put together and is even easier if you have someone to crack your eggs for you.



Banana Maple Upside-Down Cake (by Bill Granger from Bills Open Kitchen)


50g unsalted butter plus 100g unsalted butter, softened

55g brown sugar

60ml maple syrup

3-4 bananas, sliced in half lengthwise, (I sliced mine into coins because it was easier)

230g superfine sugar

4 eggs

1 tsp natural vanilla extract

155g all purpose flour

1 tsp baking powder

Pinch of salt


Preheat the oven to 350F. To make the topping, place the butter, brown sugar and maple syrup in a small saucepan. Cook on a medium heat for 10 minutes or until the sugar melts and the syrup is rich and golden. Pour the syrup into a 9inch greased or nonstick springform cake tin and arrange the sliced bananas over the base of the tin.


To make the cake, place the extra butter and cast sugar in a bowl and bet until pale and creamy. Add the eggs one at a time, beating after each addition, then add the vanilla. Sift the flour, baking powder and salt and gently fold through the mixture. Spoon the batter evenly over the bananas and caramel and smooth the top with a spatula.


Place the cake in the oven on a baking tray to catch any escaping caramel and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean.


Remove from the oven and leave in the tin for 5 minutes to cool slightly. Transfer to a large serving plate.




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29 comments:

Susan said...

I'm salivating. Seriously. I don't find myself saying such things too often, but this is one cake that is calling out to me! I'm tagging this one, so I won't forget to make it!

Deborah said...

I will go out and get some bananas for this recipe alone! Yum!

janelle said...

YUM! Oh, Martha Stewart's magazine (maybe March...) had a banana tartin that was to die for. I will email you the recipe when I find it.

Love the cake plate: my humble collection includes about 7 of them. From clear to impression glass and one with metal and porcelain (sp?). Aren't they great for photos?

Nora B. said...

Brilynn, that is brilliant! This is the recipe I have been looking for! You are a champ! Someone at work made it for a cake charity auction last month (i wrote about it on my blog), and I won the bid. After savouring the last crumbs of this cake, I have been dreaming of it ever since. I have been waiting for the recipe and what do I find on your blog? The recipe!!! Thank you, thank you!

Helen said...

We were separated at the hip with all those nanners. I just put Dories's banana pound cake in the oven as well as Martha banana tarte Tatin...!
The cake looks fabulous!One more recipe to add to the repertoire!

Janet said...

Love the cake plate - I have one very similar. This cake looks great, was it as delicious and moist as it looks? I am constantly on the lookout for uses for ripe banana too... my freezer is starting to overflow...

Anh said...

Brylinn, I love love maple syrup. But it's so hard to find the good grade here - have to travel a bit for a decent bottle that does not last long at my place. I simply love anything (I do mean it) with maple syrup. And this cake is no exception!

Nabeela said...

Hi Brilynn, I have a question. How did the cottage cheese pufflets come out for you(from Dorie's book) and if possible can you post a picture of it?

Ivonne said...

I'm bananas for that cake plate!

Sorry. I couldn't resist.

Love the cake!

Elle said...

Gorgeous cake plate and that cake is truly drool worthy. I like the idea of using the maple topping over bannanas when their isn't time ot bake.

Little Foodie said...

This looks great, especially on the new cake stand. Your suggestion of the topping over frozen bananas sounds delicious. We're looking at Australia this week and I've decided Bill Granger is my faovourite Australian chef. Amanda

Kelly-Jane said...

That looks so sticky and delicious! and your cake plate is lovely too :)

Truffle said...

This sounds really delicious. Beautiful cake plate too!

K & S said...

this cake sounds great, moist banana goodness!

aria said...

mmmmm! oh i want a pice of that right now for a sugary breakfast.

hahah, i'm picturing monkeys of all shapes and sizes peeking in your windows....

Cheryl said...

Bananas and maple syrup. Now you are talking.

Love the cake, love the banana story and I love the cake plate.

I actually have owned one now for years and just finally used it for the first time this weekend.

Maria said...

You can never have too many nanners! I love banana everything! This cake looks great! I will have to give it a whirl.

lynn said...

Beautiful cake plate and delicious cake. I just made banana bread when I could have made this cake! Oh, well, there's always more bananas...

Patricia Scarpin said...

You are a mean, mean person - the bananas I have at home won't be good for baking in days! I want this cake now, Bri! :)

Claudia Dunitz said...

You gals are killing me. And the Maple Nanas just takes the cake. Sigh. Have to make it.

Jennifer said...

Ohhooo...I am drooling. I just made a Banana-Pineapple Bread but sooo wish I made this. Maybe someday. YUM.

Anne said...

Oh! another banana cake recipe. I'd love to try this :)

Fruittart said...

Mmm, that looks like such sticky yumminess! The cake plate is very nice too. Can't wait to see all the lovely things you will serve on it! :-D

Thanks for adding me to your blogroll! ;-)

Margaret said...

Bill Granger and your new cake plate are both lovely. Oh, and by the way, the banana cake looks a briliant way to use up all of those leftover bananas.

dorie said...

Bananas, maple syrup and a new cake plate, could there be a better combination! I can't imagine anything that combines bananas with maple syrup that wouldn't be wonderful. As always, your baking is beautiful.

Kristen said...

I have a couple of ripe bananas sitting on my counter right now that I have been saving for the perfect recipe. I think I just found it!

Anuhea said...

Wow...beautiful cake plate and even better cake resting on it! I think I'm gonna keep this recipe...though I think rum might be better than maple...I'll let you know how it goes!

Lis said...

Amazing.. that cake looks SO MOIST and YUMMY!! You'll be seeing my copycat on my blog soon.. guaranteed. :D

xoxo

Brilynn said...

Nabeela- If I recall correctly, the pufflets reminded me somewhat of rugelach, they were nice and light. Sorry, no picture though.