Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
Special Equipment Needed:
- 9-inch square baking pan
- Medium saucepan
- Whisk
- Rubber spatula
- Candy thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, mix together the mashed bananas, melted butter, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, make the caramel sauce. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
7. Increase the heat to high and bring the mixture to a boil. Do not stir the mixture at this point.
8. Use a candy thermometer to monitor the temperature of the mixture. Cook until the mixture reaches 350°F (180°C), or until it turns a deep amber color.
9. Remove the saucepan from the heat and carefully whisk in the heavy cream, butter, and salt. Be careful, as the mixture will bubble up.
10. Let the caramel sauce cool for a few minutes before serving.
11. Once the cake is done, remove it from the oven and let it cool for a few minutes before serving.
12. Cut the cake into squares and drizzle the caramel sauce over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
- Caramel sauce temperature: 350°F (180°C)
Serving size:
- This recipe makes 9 servings.
Nutritional information:
- Calories: 378
- Fat: 16g
- Carbohydrates: 57g
- Protein: 5g
- Fiber: 2g
- Sugar: 35g
- Sodium: 360mg
Substitutions for ingredients:
- Cornmeal can be substituted with polenta.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Butter can be substituted with coconut oil for a dairy-free version.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Add chocolate chips to the batter for a chocolate twist.
- Top the cake with sliced bananas before drizzling with caramel sauce.
Tips and Tricks:
- Make sure the bananas are ripe for maximum flavor.
- Do not overmix the batter, as this can result in a tough cake.
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature.
- Let the cake cool before cutting it into squares to prevent it from falling apart.
- Store any leftover cake and caramel sauce separately in airtight containers in the refrigerator.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Store the caramel sauce in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
- To reheat the caramel sauce, place it in a microwave-safe bowl and heat in 10-second intervals, stirring in between, until warm.
Presentation Ideas:
- Serve the cake on a plate with a drizzle of caramel sauce and a sprinkle of cinnamon.
- Top the cake with a dollop of whipped cream and a slice of banana.
Garnishes:
- Cinnamon
- Whipped cream
- Sliced bananas
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding an extra mashed banana or a tablespoon of milk to the batter.
- If the caramel sauce is too thick, add a splash of heavy cream and whisk until smooth.
- If the caramel sauce is too thin, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the cake is fully cooked before serving.
- Store any leftover cake and caramel sauce in the refrigerator.
- Do not leave the caramel sauce unattended while cooking, as it can burn easily.
Food History:
- Corn cakes have been a staple in Southern cuisine for centuries, often served as a side dish with savory meals.
- Caramel sauce dates back to the 17th century, when it was first made in France and used as a topping for desserts.
Flavor Profiles:
- Sweet
- Caramel
- Banana
- Corn
Serving Suggestions:
- Serve the cake warm or at room temperature with a drizzle of caramel sauce.
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Taste: Sweet, Rich, Moist, Caramelized, Fruity