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    You are in: Home / Recipes / Bolo De Banana - Banana Cake Recipe
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    Bolo De Banana - Banana Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Impera_Magna's Note:

    An unbelievely delicious cake made by Lucia Ceresini, a friend from Brazil. I cannot begin to describe it other than WOW! Since the recipe was in Lucia's "head"... the recipe below is a combination of Lucia's handwritten recipe and my asking questions for clarification. Believe me, it was worth the effort!

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Topping

    Cake

    Directions:

    1. 1
      Brown sugar in large pot until sugar melts.
    2. 2
      NOTE: Add just enough water to make a heavy syrup (I had to give an amt!).
    3. 3
      Pour syrup into Bundt pan and turn to spread over bottom and sides.
    4. 4
      Slice bananas length-wise into four thin slices; sprinkle with cinnamon; lay banana slices up the sides of the bundt pan (outside and center).
    5. 5
      NOTE: According to Lucia, don't sprinkle cinnamon on the "outside" of the bananas as it turns it dark.
    6. 6
      CAKE: Mix together 3 egg yolks, butter, and sugar; beat til light.
    7. 7
      Stir in milk, flour, & baking powder.
    8. 8
      In a separate bowl, beat egg whites until stiff; fold into cake batter.
    9. 9
      Bake at 375 until cake is done (toothpick comes out clean).
    10. 10
      NOTE: Lucia said to bake for 20 minutes but it may take longer.
    11. 11
      Let cool in pan; carefully invert onto cake plate/serving platter.
    12. 12
      "Slice the cake and delight in it's taste" - Lucia Ceresini 10-28-98.

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    Ratings & Reviews:

    • on October 07, 2005

      15

      This sounded really yummy, and I had a LOT of bananas to use, so I tried. It was my fault I've never made caramelized sugar before, so the first two times I dumped the sugar was my fault. The third time it was perfect. When I followed the directions, I was amazed at HOW MUCH I was making. It filled the Bundt nearly at least 3/4 full, but I steadfastly followed the directions. It was ALL OVER my oven, and still inedible. After so many flops with the sugar, then the whole thing going so bad, even the delicious sounding description couldn't make me try again. AND I've made cakes successfully before.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2005

      45

      Between this and the other Bolo de Banana from this site I was able to make a really wonderful cake for a banana-crazy friend's birthday. My modifications included: using a 9X13 glass dish adding an additional egg, one ripe mashed banana and the barest hint of rum flavoring (not to much because that stuff can be toxic!--if I'd had real rum I would have used that) to the cake mixture. The top browned before the middle was done so I tented it with foil to keep it from getting too dark. In the future I'd add another banana and 1/4 cup rum to the batter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2005

      I loved the idea of this recipe: cake with a layer of bananas on the outside, under a layer of caramel. However, I think the quantities are off on this recipe. The batter was really thick (like cookie dough) before I folded in the egg whites, and even that did not lighten it up very much. After 35 minutes of baking, the cake resembled soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bolo De Banana - Banana Cake

    Serving Size: 1 (419 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 880.3
     
    Calories from Fat 85
    70%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.0 g
    25%
    Cholesterol 98.8 mg
    32%
    Sodium 221.8 mg
    9%
    Total Carbohydrate 195.4 g
    65%
    Dietary Fiber 3.5 g
    14%
    Sugars 148.4 g
    593%
    Protein 9.2 g
    18%

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