Hey everyone, here’s yet another installment of my ongoing Caribbean Beachcomber 1969 series. This year has all been about rediscovering vintage Caribbean Cookbooks and recipes from eras past. I’ve only scratched the tip of the iceberg so far, and am so excited about what 2011 will bring both for my kitchen, and this blog! This Broiled Banana Cake is so simple and yet it looks as though you have slaved over it for hours. Don’t tell anyone and just enjoy the ooh’s and aaah’s The flavour improves the longer it sits so I suggest that you make it at least several hours before you plan to serve it.
Tips: Short on time? Use sheet cake or start from cake mix For an even more professional appearance level the top of the cake before arranging the banana slices and slice the banana thinly for improved browning and texture.
Broiled Banana Cake
(A rich and elaborate looking upside-down banana cake – made right-side up)
SOURCE: Caribbean Beachcomber
1 layer of pound, butter or sponge cake
1/4 cup pineapple juice
1/2 cup honey
1 cup dark brown sugar
3 tablespoons butter
1. Sprinkle layer with pineapple juice.
2. Cover with bananas
3. Pour honey over all
4. Sprinkle with sugar and then dot with butter
5. Set under the broiler until delicately browned and bubbly.