Banana Cake With Carmelized Bananas And Chocolate Sorbet
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
41
Spice
41
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Cake Flour1 cup
Cornstarch1 tsp
Baking Soda1 tsp
Salt1 tsp
Cinnamon3 large
Banana (overripe)1 cup
Sugar2 large
Egg1 tsp
Vanilla1 cup
Plain Yogurt (low-fat)2.5 cups
Water1 cup
Cocoa (unsweetened)1 cup
Almond (sliced, toasted)Directions:
1
Preheat oven to 350 degrees
2
Sift dry ingredients together in a bowl
3
Puree bananas, add sugar and puree until smooth
4
Add eggs, vanilla, rum and process until combined
5
Add yogurt, pulse to combine
6
Pour into large work bowl
7
Gently fold in dry ingredients by two additions
8
Pour into 9 by 9 baking pan which has been lightly greased with canola oil
9
Bake about 25 minutes or until tester comes out clean
10
; In a saucepan combine 1 cup of the water, sugar and cocoa powder
11
Over medium heat whisk until dissolved
12
Remove from heat and stir in chocolate until melted
13
Add remaining water and rum
14
When cooked, pour into ice cream maker and freeze according to manufacturer's directions
15
; Slice cake into 9 squares; slice each square in half diagonally
16
Lay banana slices on top, sprinkle liberally with sugar
17
Place under broiler or caramelize sugar with a blowtorch
18
Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around