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.