Caramelized Banana Blackout Cake
Recipe by: Shifra Klein
8 servings
Issue #25
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.
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