Caramelized Banana Loaf Cake

serves 6

(recipe from Rachael Ray Magazine)

• 3 to 4 large bananas
• 3/4 cup sugar
• 2 tablespoons salted butter, in 1 piece
• 1 large egg, plus 1 egg white
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil

Position a rack in the center of the oven and preheat at 325 F. Grease a 9 inch loaf pan. Trim both ends off each of the 3 bananas to fit crosswise in pan; reserve the ends. Halve the long banana pieces lengthwise; peel and set aside on a plate.

In a large skillet, bring 1/4 cup sugar and 2 tablespoons of water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber in color. Remove from the heat and add the butter and swirl with a fork until melted. Add the long banana pieces cut side down and cook over low heat for 1 minute. Transfer the slices cut side down to the prepared loaf pan, arranging them crosswise. Drizzle the remaining caramel on top.

In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the egg and the egg white as well as the vanilla.

In a large bowl, whisk the flour, baking powder, cinnamon and salt. Add the banana mixture and oil and stir until well combined. Pour the batter over the bananas in the pan and bake until a toothpick inserted comes out dry- 50 to 55 minutes. Let cool on a rack for 10 minutes, and carefully invert the cake onto a platter and let cool completely before serving.

Shutterbean Notes:

-I topped my loaf with a little sea salt. Twas tasty!