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Tuesday, April 12, 2011

Upside down banana cake with walnuts and raisins

This cake is studded with banana pieces glazed with honey (on top of the cake) and full of walnuts, raisins and more bananas (mashed, this time) in its fluffy center. Great as breakfast, served with plain yogurt or sour cream. 
Not complicated to make at all :), almost as easy as the regular loaf pan cake. Just a little extra work setting those banana pieces on the bottom but that's it. Yummy bits coming right up.
Inspired from the Good Food magazine, Romania issue, March 2011. And of course, inspired by the need to get rid of all those extra bananas riping in the fridge... :)

Ingredients (makes 1 small loaf, about 6 servings):

  • 125 g raisins
  • 6-7 tablespoons honey
  • 4 big bananas
  • 1 egg
  • 75 g butter
  • 1/2 teaspoon vanilla extract (or vial of vanilla essence)
  • 175 g flour
  • 100 g walnuts
  • 100 g sugar
  • pinch of salt

Soak the raisins, if you want, in some rum or dark tea. We skipped this step because soaked raisins have a tendency to "fall" through the batter to the bottom. But it's your choice :)
Preheat the oven to 180 degrees C.
Get a loaf pan (one of the small ones, about 23 on 13 cm) and line it with baking paper all around:

Pour the honey on the bottom:

Get 2 of the bananas and cut them in half, then adjust the length of the halves to fit the pan. Slice them again, lengthwise, and set them on the bottom of the pan, in the honey, with the flat side oriented up, towards you:

Melt the butter in a small pot. Remove from the heat and mix with the sugar and vanilla:

Mix with the egg and the other 2 bananas:

Mix with the flour and when the batter is even, add the walnuts and raisins:

Mix well. Pour the whole thing in the pan, over the banana pieces and honey, careful not to move them:

Bake in the oven for 45 minutes or until skewer or toothpick comes out of the cake clean. Leave to cool in the pan for 10 minutes, then place a serving platter over it and turn it upside down fast:

It's ready, dig in!

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