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Thread: rec idea: Chocolate Banana Upside-down Cake

  1. #1
    Jean B. Guest

    Default rec idea: Chocolate Banana Upside-down Cake

    I;m not going to type this up from the November 1934 American
    Cookery. Essentially, you mix melted butter and brown sugar in a
    cake pan, top with sliced (whichever way appeals to you) bananas,
    then use a chocolate cake batter. Sounds like a yummy combination!
    --
    Jean B.

  2. #2
    cybercat Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake


    "Jean B." <[email protected]> wrote in message
    news:[email protected]..
    > I;m not going to type this up from the November 1934 American Cookery.


    Well then **** off.



  3. #3
    Billy Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    On Tue, 16 Sep 2008 10:43:11 -0400, "Jean B." <[email protected]> wrote:

    >I;m not going to type this up from the November 1934 American
    >Cookery. Essentially, you mix melted butter and brown sugar in a
    >cake pan, top with sliced (whichever way appeals to you) bananas,
    >then use a chocolate cake batter. Sounds like a yummy combination!


    It is!! And this version is from Steven Raichlen from his famous Miami
    Spice Cookbook....it is so good.

    @@@@@ Now You're Cooking! Export Format

    Chocolate Banana Sin Cake

    cakes, chocolate, desserts, fruits

    ----CAKE----
    1 lb semisweet chocolate
    8 tablespoon butter
    4 large eggs
    4 tablespoon sugar
    1 tablespoon cornstarch
    2 teaspoon vanilla
    1/4 teaspoon cream of tartar
    ----BANANA TOPPING----
    1 lb bananas, ripe
    2 tablespoon orange juice
    3 tablespoon butter
    3 tablespoon sugar
    1 cup heavy cream
    3 tablespoon confectioners sugar
    1 tablespoon light rum
    1 oz semisweet chocolate

    Preheat oven to 350F. Butter a 10" springform pan and sprinkle with
    sugar.

    Prepare the cake: Melt the chocolate in the top of a double boiler
    over
    simmering water. When the chocolate has completely melted, whisk in
    the
    butter a tablespoon at a time. Let the mixture cool slightly.

    Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a mixer
    at
    high speed until mixture is ivory colored and as thick as marshmallow
    topping about 5 minutes. Stir in the cornstarch and vanilla.

    Beat the egg whites, adding the cream of tartar after 20 seconds, and
    adding the remaining 2 tablespoons of sugar as the whites stiffen to
    soft
    peaks. Gently fold the egg yolk mixture into the chocolate mixture.
    Fold in
    the egg whites as gently as possible.

    Spoon the batter into the prepared pan. Bake the cake until firm on
    top but
    the center is still a little soft, about 30 minutes. Remove the pan
    from
    the oven, set on rack and let cool to room temperature. Run knife
    around
    edge and remove from pan. Cake will sink a little in the center.

    Prepare the topping: Peel the bananas and cut them into 1/4 inch
    slices.
    Toss the bananas with the orange juice to prevent discoloring.

    Combine the butter and sugar in a large skillet over high heat and
    cook
    until mixture begins to caramelize, about 2 to 3 minutes. Stir in the
    bananas and cook, turning, until golden about 4 minutes. Let the
    banana
    mixture cool completely.

    Beat the cream in a chilled bowl with a mixer. As the cream stiffens,
    beat
    in the confectioners' sugar and rum to taste. Continue beating until
    stiff.

    Spoon the caramelized banana mixture on top of the cake. With pastry
    bag,
    fitted with star tip, pipe rosettes of cream over the top. Use a
    vegetable
    peeler to shave the chocolate over cake. Refrigerate leftovers.

    Notes: Miami Spice S. Raichlen

    Yield: 8 servings


    ** Exported from Now You're Cooking! v5.84 **


  4. #4
    Dave Bell Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Jean B. wrote:
    > I;m not going to type this up from the November 1934 American Cookery.
    > Essentially, you mix melted butter and brown sugar in a cake pan, top
    > with sliced (whichever way appeals to you) bananas, then use a chocolate
    > cake batter. Sounds like a yummy combination!


    Sounds wonderful!
    I think this needs a Black Magic Cake over the bananas!

    Black Magic Cake
    Ingredients:

    * 2 cups sugar
    * 1-3/4 cups all-purpose flour
    * 3/4 cup HERSHEY'S Cocoa
    * 2 teaspoons baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon salt
    * 2 eggs
    * 1 cup buttermilk or sour milk*
    * 1 cup strong black coffee OR 2 teaspoons powdered instant coffee
    plus 1 cup boiling water
    * 1/2 cup vegetable oil
    * 1 teaspoon vanilla extract

    Directions:
    1. Heat oven to 350F. Grease and flour two 9-inch round baking pans or
    one 13x9x2-inch baking pan.

    2. Stir together sugar, flour, cocoa, baking soda, baking powder and
    salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat
    on medium speed of mixer 2 minutes (batter will be thin). Pour batter
    evenly into prepared pans.

    3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for
    rectangular pan or until wooden pick inserted in center comes out clean.
    Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
    as desired. Yields 10 to 12 servings.

    Dave

  5. #5
    Dave Bell Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Jean B. wrote:
    > I;m not going to type this up from the November 1934 American Cookery.
    > Essentially, you mix melted butter and brown sugar in a cake pan, top
    > with sliced (whichever way appeals to you) bananas, then use a chocolate
    > cake batter. Sounds like a yummy combination!


    From David Lebovitz:
    For the topping:

    1/3 cup plus 2 tablespoons firmly packed dark brown sugar
    2 tablespoons water
    3 ripe, medium-sized bananas
    Juice of 1/2 lemon

    1. To make the topping, mix the brown sugar and water together in an
    8-inch square metal cake pan or cast iron skillet.

    2. Heat the mixture until it begins to boil, reduce the heat and simmer
    45 seconds, stirring constantly.
    Remove from heat and set aside to cool.

    3. When cool, slice the bananas into 1/4-inch thick slices.
    Arrange them in rows over the melted sugar in the pan, overlapping
    them slightly. Sprinkle the slices with the lemon juice.


    Another from Epicurious:

    1 cup firmly packed light brown sugar
    6 tablespoons (3/4 stick) unsalted butter, room temperature
    2 large ripe bananas, sliced

    Cream the butter and sugar, spread in pan, cover with bananas

    And yet another:

    1/2 cup unsalted butter, room temperature
    1/2 cup (packed) golden brown sugar
    2 firm but ripe large bananas, peeled, cut diagonally into
    1/4-inch-thick slices

    Melt butter in saucepan, add sugar and stir until smooth.
    Pour into cake pan, cover with banana slices.


  6. #6
    Jean B. Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Billy wrote:
    > It is!! And this version is from Steven Raichlen from his famous Miami
    > Spice Cookbook....it is so good.
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Chocolate Banana Sin Cake
    >
    > cakes, chocolate, desserts, fruits
    >
    > ----CAKE----
    > 1 lb semisweet chocolate
    > 8 tablespoon butter
    > 4 large eggs
    > 4 tablespoon sugar
    > 1 tablespoon cornstarch
    > 2 teaspoon vanilla
    > 1/4 teaspoon cream of tartar
    > ----BANANA TOPPING----
    > 1 lb bananas, ripe
    > 2 tablespoon orange juice
    > 3 tablespoon butter
    > 3 tablespoon sugar
    > 1 cup heavy cream
    > 3 tablespoon confectioners sugar
    > 1 tablespoon light rum
    > 1 oz semisweet chocolate
    >
    > Preheat oven to 350F. Butter a 10" springform pan and sprinkle with
    > sugar.
    >
    > Prepare the cake: Melt the chocolate in the top of a double boiler
    > over
    > simmering water. When the chocolate has completely melted, whisk in
    > the
    > butter a tablespoon at a time. Let the mixture cool slightly.
    >
    > Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a mixer
    > at
    > high speed until mixture is ivory colored and as thick as marshmallow
    > topping about 5 minutes. Stir in the cornstarch and vanilla.
    >
    > Beat the egg whites, adding the cream of tartar after 20 seconds, and
    > adding the remaining 2 tablespoons of sugar as the whites stiffen to
    > soft
    > peaks. Gently fold the egg yolk mixture into the chocolate mixture.
    > Fold in
    > the egg whites as gently as possible.
    >
    > Spoon the batter into the prepared pan. Bake the cake until firm on
    > top but
    > the center is still a little soft, about 30 minutes. Remove the pan
    > from
    > the oven, set on rack and let cool to room temperature. Run knife
    > around
    > edge and remove from pan. Cake will sink a little in the center.
    >
    > Prepare the topping: Peel the bananas and cut them into 1/4 inch
    > slices.
    > Toss the bananas with the orange juice to prevent discoloring.
    >
    > Combine the butter and sugar in a large skillet over high heat and
    > cook
    > until mixture begins to caramelize, about 2 to 3 minutes. Stir in the
    > bananas and cook, turning, until golden about 4 minutes. Let the
    > banana
    > mixture cool completely.
    >
    > Beat the cream in a chilled bowl with a mixer. As the cream stiffens,
    > beat
    > in the confectioners' sugar and rum to taste. Continue beating until
    > stiff.
    >
    > Spoon the caramelized banana mixture on top of the cake. With pastry
    > bag,
    > fitted with star tip, pipe rosettes of cream over the top. Use a
    > vegetable
    > peeler to shave the chocolate over cake. Refrigerate leftovers.
    >
    > Notes: Miami Spice S. Raichlen
    >
    > Yield: 8 servings
    >


    Heh! I should have known that such a yummy combination hasn't
    been totally lost over time. Thanks!

    --
    Jean B.

  7. #7
    Jean B. Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Dave Bell wrote:
    > Jean B. wrote:
    >> I;m not going to type this up from the November 1934 American
    >> Cookery. Essentially, you mix melted butter and brown sugar in a cake
    >> pan, top with sliced (whichever way appeals to you) bananas, then use
    >> a chocolate cake batter. Sounds like a yummy combination!

    >
    > From David Lebovitz:
    > For the topping:
    >
    > 1/3 cup plus 2 tablespoons firmly packed dark brown sugar
    > 2 tablespoons water
    > 3 ripe, medium-sized bananas
    > Juice of 1/2 lemon
    >
    > 1. To make the topping, mix the brown sugar and water together in an
    > 8-inch square metal cake pan or cast iron skillet.
    >
    > 2. Heat the mixture until it begins to boil, reduce the heat and simmer
    > 45 seconds, stirring constantly.
    > Remove from heat and set aside to cool.
    >
    > 3. When cool, slice the bananas into 1/4-inch thick slices.
    > Arrange them in rows over the melted sugar in the pan, overlapping
    > them slightly. Sprinkle the slices with the lemon juice.
    >
    >
    > Another from Epicurious:
    >
    > 1 cup firmly packed light brown sugar
    > 6 tablespoons (3/4 stick) unsalted butter, room temperature
    > 2 large ripe bananas, sliced
    >
    > Cream the butter and sugar, spread in pan, cover with bananas
    >
    > And yet another:
    >
    > 1/2 cup unsalted butter, room temperature
    > 1/2 cup (packed) golden brown sugar
    > 2 firm but ripe large bananas, peeled, cut diagonally into
    > 1/4-inch-thick slices
    >
    > Melt butter in saucepan, add sugar and stir until smooth.
    > Pour into cake pan, cover with banana slices.
    >

    Oh... Now I am thinking of a recipe from the old Time-Life
    international series--the Creole and Acadian volume, I think. It
    might make an interesting upside down-cake topping (but perhaps
    NOT on a chocolate cake):

    Sherry-Baked Bananas
    Source: (IIRC) Time-Life's Creole and Acadian cookbook.
    Alterations by Jean B.

    T-L had this as a side-dish. It makes a nice fruit dessert though.

    1/3 c dry Sherry
    1/3 c dark brown sugar
    4 Tbsps apricot preserves (I always use Smuckers--and,
    unfortunately, the healthier stuff isn't as yummy, IMO)
    4 Tbsps melted butter
    juice of 1 lemon (I always interpret this to mean a very juicy
    lemon--about 4 Tbsps juice)
    6 firm ripe bananas, peeled and halved lengthwise

    Preheat oven to 350F.

    Thoroughly combine everything but bananas. Arrange bananas flat
    side down in lightly buttered baking dish. Spoon sauce mixture
    over them. Bake 30 minutes at 350F or until tender. Sauce should
    be reduced to a nice thick syrup by then.

    --
    Jean B.

  8. #8
    Julia Altshuler Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Jean B. wrote:
    >
    > Sherry-Baked Bananas
    > Source: (IIRC) Time-Life's Creole and Acadian cookbook. Alterations by
    > Jean B.
    >
    > T-L had this as a side-dish. It makes a nice fruit dessert though.
    >
    > 1/3 c dry Sherry
    > 1/3 c dark brown sugar
    > 4 Tbsps apricot preserves (I always use Smuckers--and, unfortunately,
    > the healthier stuff isn't as yummy, IMO)
    > 4 Tbsps melted butter
    > juice of 1 lemon (I always interpret this to mean a very juicy
    > lemon--about 4 Tbsps juice)
    > 6 firm ripe bananas, peeled and halved lengthwise
    >
    > Preheat oven to 350F.
    >
    > Thoroughly combine everything but bananas. Arrange bananas flat side
    > down in lightly buttered baking dish. Spoon sauce mixture over them.
    > Bake 30 minutes at 350F or until tender. Sauce should be reduced to a
    > nice thick syrup by then.



    I've had this. It's wonderful, but I recommend rum or whiskey instead
    of the sherry. I also recommend throwing in an apple or a peach. And
    if you have to choose between firm bananas and ripe bananas, go with the
    ripe.


    --Lia


  9. #9
    Jean B. Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Julia Altshuler wrote:
    > Jean B. wrote:
    >>
    >> Sherry-Baked Bananas
    >> Source: (IIRC) Time-Life's Creole and Acadian cookbook. Alterations
    >> by Jean B.
    >>
    >> T-L had this as a side-dish. It makes a nice fruit dessert though.
    >>
    >> 1/3 c dry Sherry
    >> 1/3 c dark brown sugar
    >> 4 Tbsps apricot preserves (I always use Smuckers--and, unfortunately,
    >> the healthier stuff isn't as yummy, IMO)
    >> 4 Tbsps melted butter
    >> juice of 1 lemon (I always interpret this to mean a very juicy
    >> lemon--about 4 Tbsps juice)
    >> 6 firm ripe bananas, peeled and halved lengthwise
    >>
    >> Preheat oven to 350F.
    >>
    >> Thoroughly combine everything but bananas. Arrange bananas flat side
    >> down in lightly buttered baking dish. Spoon sauce mixture over them.
    >> Bake 30 minutes at 350F or until tender. Sauce should be reduced to a
    >> nice thick syrup by then.

    >
    >
    > I've had this. It's wonderful, but I recommend rum or whiskey instead
    > of the sherry. I also recommend throwing in an apple or a peach. And
    > if you have to choose between firm bananas and ripe bananas, go with the
    > ripe.
    >
    >
    > --Lia
    >

    Uh, I hate rum. :-) Interesting thought about the other fruits.
    Gee, now I have things to shop for....

    I ALMOST made that molasses bread thing this morning, but I
    couldn't find any molasses here. Now, if you knew that I have
    practically a whole store stockpiled here, you would know just how
    odd that was.

    --
    Jean B.

  10. #10
    Billy Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    On Wed, 17 Sep 2008 09:29:08 -0400, "Jean B." <[email protected]> wrote:

    >Heh! I should have known that such a yummy combination hasn't
    >been totally lost over time. Thanks!


    Remember the chocolate covered frozen bananas at the county fairs? I
    love chocolate and banana!

  11. #11
    Jean B. Guest

    Default Re: rec idea: Chocolate Banana Upside-down Cake

    Billy wrote:
    > On Wed, 17 Sep 2008 09:29:08 -0400, "Jean B." <[email protected]> wrote:
    >
    >> Heh! I should have known that such a yummy combination hasn't
    >> been totally lost over time. Thanks!

    >
    > Remember the chocolate covered frozen bananas at the county fairs? I
    > love chocolate and banana!


    Oh, sure. I am well aware of this combo in general--just not in
    an upside-down cake.

    --
    Jean B.

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