UPSIDEDOWN HAZELNUT BANANA CAKE
One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!
Provided by Food Network
Categories dessert
Time 1h30m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter the cake pan.
- Toast the nuts and let them cool completely.
- In a food processor, grind the nuts with the sugar until very fine.
- Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
- To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
- Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
- Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.
BANANA NUT CAKE
A very old banana nut cake recipe which has been handed down through my family.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- Separate the eggs and set aside.
- Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
- Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
- To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
Nutrition Facts : Calories 457.1 calories, Carbohydrate 65.6 g, Cholesterol 64.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 199 mg, Sugar 49 g
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