Educator, Lecturer and the Founder of Six Ingredients, a platform in which she is sharing her thoughts, journeys and experiences as a Chef, Humanitarian, Educator and Entrepreneur.
Let me tell you the story of this Magical Creole Banana Cake.
I was born on a little farm in the Pyrenees Mountains of San Sebastian where we had to be very creative and improvise every day to make fun, funky recipes using only our home grown ingredients. I call this rustic style of comforting cuisine “Healthy Country Food”.
As a little girl I remember one recipe that always brought so much joy to my heart. On Sundays I would smell bananas baking in mama’s potbelly oven and my imagination would fly all the way to grandma’s house high up in the Atlas Mountains of Morocco. She used to bake banana cake before sunrise so the magical aromas would fill the house and we would all wake up feeling warm, loved and hungry!
To this day the aroma of this dish keeps those happy childhood memories fresh in my mind and warms my soul. Have fun and don’t be afraid to get creative with this healthy country recipe to make unforgettable aromatic memories at home.
Yields 8 Servings
Prep Time: 15 minutes
Rest Time: 15 minutes
Cook Time: 40 minutes
4 large eggs (room temperature, yolks and whites divided)
2 Tablespoons plain yogurt
1 cup granulated sugar
1 cup raw “turbinado” sugar (brown is beautiful)
½ cup maple syrup
1 cup whole milk
½ cup extra virgin olive oil
2 cups multi-grain brown flour (brown is beautiful)
1 Tablespoon corn starch
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 bananas (overly ripened bananas are deliciously sweet and remember that brown skin is beautiful).
First we’ll make the caramel-banana layer for the Creole Banana Cake:
- In a round (9” X 2”) cake mold evenly spread your granulated sugar.
- Heat over a medium flame until sugar melts and takes on an amber/copper color.
- Immediately remove the pan from the heat and mix in two Tablespoons olive oil, making sure the caramel is spread evenly along the bottom of the pan.
- Cut bananas lengthwise and place half of them in a funky pattern covering the caramel.
Now for the Banana cake:
- Preheat oven to 350°F
- Sift the flour, baking powder, baking soda and corn starch, add salt and set aside.
- Separate the egg yolks from the egg whites and beat the egg yolks with remaining oil and sugar until creamy. Mix in the yogurt and maple syrup.
- Add dry ingredients in increments, alternating with the milk.
- In a separate bowl, beat the egg whites until soft peaks form and gently fold them into the batter.
- Pour half of the batter over the banana layer then gently add another layer of your bananas (sliced lengthwise) and top with the rest of the batter. Bake for about 40 minutes until a toothpick can be inserted and removed without sticking (we do this test because every oven has a mind of its own).
- Remove from oven and let stand 10 minutes. Place large platter or plate on top so you can quickly invert the cake pan and lift it off, exposing the gorgeous caramelized banana top.
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