Prep 30 mins
Cook 20 mins
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!
- 3 cups sugar
- 3 cups water (please read note in directions)
- 6 bananas
- cinnamon, to taste
- 3 eggs, divided
- 4 tablespoons butter
- 2 1⁄2 cups sugar
- 1 cup milk
- 3 cups unbleached flour
- 1 tablespoon baking powder
- Brown sugar in large pot until sugar melts.
- NOTE: Add just enough water to make a heavy syrup (I had to give an amt!).
- Pour syrup into Bundt pan and turn to spread over bottom and sides.
- Slice bananas length-wise into four thin slices; sprinkle with cinnamon; lay banana slices up the sides of the bundt pan (outside and center).
- NOTE: According to Lucia, don't sprinkle cinnamon on the "outside" of the bananas as it turns it dark.
- CAKE: Mix together 3 egg yolks, butter, and sugar; beat til light.
- Stir in milk, flour, & baking powder.
- In a separate bowl, beat egg whites until stiff; fold into cake batter.
- Bake at 375 until cake is done (toothpick comes out clean).
- NOTE: Lucia said to bake for 20 minutes but it may take longer.
- Let cool in pan; carefully invert onto cake plate/serving platter.
- "Slice the cake and delight in it's taste" - Lucia Ceresini 10-28-98.
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.
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.
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.