Caramelized Banana Blackout Cake

Photo of Shifra Klein

Recipe by: Shifra Klein

8 servings

Issue #25

Caramelized Banana Blackout Cake

SHIFRA’S NOTE: I adapted Chaya’s famous Pesach chocolate cake (recipe follows) by adjusting the measurements of the cake to fit a smaller pan and added caramelized bananas for an elevated element. If you don’t have a skillet big enough for this cake, it can be made in a greased 8- or 9-inch cake pan — arrange bananas cut-side down on the bottom, top with the melted coconut oil and brown sugar, then the cake batter. Bake as directed.

Caramelized Banana Blackout Cake:

  • 4 large eggs
  • 1¼ cups sugar
  • ¾ cup oil
  • ¾ cup potato starch
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup coconut oil
  • ½ cup brown sugar
  • 3 bananas, peeled and halved lengthwise

Steps:

  • . Preheat oven to 35°F. Whisk eggs, sugar, oil, potato starch, cocoa powder, baking powder and baking soda until just combined.
  • Add coconut oil and brown sugar to an 8- or 9-inch ovenproof skillet over medium-high heat and cook until oil is melted and sugar is dissolved.
  • Place bananas cut-side down over the melted sugar and remove from heat. Pour batter on top and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.

See Also

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Homemade Grilled Pita Bread

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Lamb Merguez Pizza with Zucchini

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530 Arlington RoadCedarhurst NY 11516[email protected]

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