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
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.