Testing: Chocolate Cake with Bananas
Pineapple gets undue praise for its ability to invert itself on cake and look pretty. I’ll make an upside down cake with any fruit I find on the street (get your mind out of the gutter). But the other day I realized I had never made one with the reliable banana. So I did.
I sauteed the bananas with some palm sugar, thinking to caramelize them prior to their baking underneath a sheet of chocolate cake. This was a mistake. The bananas absorbed all the sugar, then turned to mush. Don’t get me wrong, it was delicious mush, but mush all the same. As I scraped it into the bottom of my baking dish I thought My, this will make an ugly cake.
And an ugly cake it made.
I’m still working on this recipe, the basic idea is great, but the execution sucked. Next time, no sauteeing the bananas. Once sliced, they’ll get a bath of fresh caramel. Just like those uppity pineapple slices.