Going bananas with a Brazilian Banana Cake

By Jim Bailey

One of my favorite indulgences is anything banana. So I went to the store the other day and bought 3 lbs. of bananas with not one recipe in mind. I just wanted to make something with them that is easy, visually exciting and above all, deliciously luscious.
I remembered my father showing me the ins and outs of caramel and sugar when I was a teenager so I brought that knowledge to a classic Brazilian dessert, but added a Yankee touch as well. I think you will find this ‘Yanked’ recipe for Bolo de Banana exceeds the classic in every way. On my blog, theyankeechef.blogspot.com, see an original recipe I found on a website for a cake that is delicious to look at, but complicated to prepare, and you tell me which you would rather make and enjoy!

‘Yanked’ Bolo de Banana aka Brazilian Banana Cake

Banana Layer First:

In a round cake mold place about 1 3/4 c. of sugar. Place the pan over low heat until sugar dissolves and it turns copper in color. Add  2 tablespoons of butter or margarine and either stir or whisk in until combined and spread evenly. Remove pan from heat. Slice 2 bananas evenly over this sugar glaze and set aside.


Gooey Banana Cake

2 c. flour
1 T. cornstarch
1 T. baking powder
4 eggs, divided
4 T.  butter or margarine
1 c. brown sugar
1 c. maple syrup
1 c. plain yogurt
2 bananas, sliced

Preheat oven to 350-degrees F. Sift the flour, baking powder and corn starch and set aside. Separate the egg yolks from the egg whites, and beat the egg yolks with the butter and brown sugar until creamy. Add the yogurt and maple syrup. In a separate bowl, beat egg whites until stiff peaks form. Gently fold in the egg whites. Pour half the batter over the banana layer, then slice the 2 bananas over this batter. Pour remainder of batter over the sliced bananas and bake 35-40 mintues, or until toothpick inserted in center comes out clean.
Remove from the oven and carefully place a large enough platter over the top of this cake and quickly invert. You may have some caramel that leaks, so do this over the sink. Cut and enjoy while warm with either creme fraiche, whipped topping or some great real vanilla ice cream.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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  1. Gail S. Gibbons says:

    Oh my God. That is just sinful! I will try this one, for sure!