Rotten Bananas

Last Monday, the food pantry had pounds of bananas that were nearing the end of their usefulness, so a few of us took some home to use in our baking.  Here's my haul:

Appetizing, huh?  

Actually, some were still rather firm and decent looking inside.  I peeled them and froze them because I was not ready to do any baking.  Well...I'm never really READY to bake.  I eventually decided to make a couple banana cakes - one for the Pig Roast and one for the pantry workers.  Here is the cake recipe and the ways I modified it for a tube pan, and a 9x13 pan:

Banana Caramel Cake

In a large bowl, add and mix well:

2 c. flour

1 t. cinnamon

1/4 t. ground cloves

1/4 t. allspice

1 t. salt

1 t. baking soda

1 3/4 c. sugar

3 lg. eggs

1 1/4 c. vegetable oil

1 t. vanilla 

When well-blended, add:

3/4 c. finely chopped pecans

3 ripe bananas, diced 

Pour batter into greased-floured bundt pan and bake at 350 degrees for 45-55 minutes, or until toothpick inserted in center comes out clean.


NOTE: I recommend removing cake while center is moist.  I waited until the toothpick was clean and thought the cake was a little too dry.  

Just before cake is finished, prepare caramel sauce as follows:

In saucepan, combine:

1/2 c. brown sugar

4 T. butter

2 T. heavy cream
1/4 c. rum

Bring to boil for 3-5 minutes, whisking occasionally.  If desired, add up to 1/4 c. rum after turning off heat. 

As soon as cake is finished and out of the oven, poke holes all over the top with a skewer.  Pour caramel over the cake, stopping to let the caramel sink in.  If it begins to pool, poke more holes.

Once cool, loosen sides and invert cake onto a serving plate.

Banana Upside Down Cake

Use the above cake batter.

Grease and flour a 9x13 pan.  Put 6 t. butter in pan and place in heated oven to melt.  When melted, remove pan and sprinkle with 1 c. firmly packed brown sugar.  Slice 3 small bananas and place slices over butter and brown sugar.  Pour cake batter over bananas.

Bake at 350 degrees for 45-50 minutes or until toothpick inserted in center comes out clean.


NOTE: As above, I recommend removing cake while center is moist.  I waited until the toothpick was clean and thought the cake was a little too dry.  

I made the following sauce to serve with both cakes.  Personally, this was my favorite part:

Chocolate-Caramel-Rum Sauce

1/2 c. butter
1/2 c. brown sugar
3 T. heavy cream
1/4 c. rum
1/2 bag chocolate chips (app. 3/4 c.?)


Combine butter, sugar, cream and rum in saucepan.  Bring to boil, stirring until creamy.  Turn off heat and add chocolate chips.  Whisk until well-blended.  Spoon over individual servings of either banana cake. OR...pour into a shot glass and enjoy!  (Kidding!)


I had about 2 1/2 bananas remaining, so I figured I'd make a "smoothie" of sorts.  Now, in my mind, the very name "smoothie" carries the idea of health...and there's nothing especially healthy about this thing!  It was a shot-in-the-dark experiment that turned out pretty well, if I do say so myself.

Banana Cream Smoothie

In a food processor, blend:

2/3 c. sour cream

2/3 c. heavy cream

Process until thick and well-blended.  Then add:

2 frozen bananas

1/4 c. brown sugar

This tasted great!  It may look a bit runny at first, but it quickly thickens after you finish processing it.