Torched Banana Cake
Ingredients: bananas, butter, brown sugar, salt, all-purpose flour · 60 min cook time · 390kcal · ₩14,950
Ingredients
5ea bananas, 50g butter, 50g brown sugar, 1pinch salt, 150g all-purpose flour, 50g almond meal, 5g baking powder, 100g white sugar, 1ea egg, 1ea egg yolk, 50ml olive oil, 5ml vanilla extract, 100ml coconut milk, 50g granulated sugar for torching, 5g Malden salt
Instructions
1. Split bananas in half lengthwise. Depending on the size, budget for an extra banana or two.
2. In a saucepan, combine butter, brown sugar, and salt over heat to make a pseudo caramel. Cook until it turns to a copper penny color.
3. Pour the caramel into the bottom of the springform pan. Arrange the banana halves facing the same direction to cover the bottom.
4. In a bowl, sift together all-purpose flour, almond meal, baking powder, and white sugar.
5. In a large bowl, combine wet ingredients: egg, egg yolk, olive oil, vanilla extract, coconut milk, and granulated sugar.
6. Add dry ingredients into the wet ingredients and mix well using a rubber spatula, scraping the sides to avoid lumps.
7. Pour the batter over the bananas in the springform pan. Tap the tray gently on the counter to release air bubbles.
8. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 35 to 45 minutes. Let cool, then run an offset spatula along the edge and invert the cake.
9. Sprinkle an even layer of granulated sugar on top of the inverted cake and torch it until it forms a gorgeous copper caramel crust.
10. Sprinkle salt over the torched sugar layer to finish.
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