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Ingredients
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon minced lemon zest
- 1 tablespoon melted butter
- 1 cup firmly packed light brown sugar
- 2 cups sliced ripe bananas
- 1/2 cup butter
- 2/3 cup superfine granulated sugar
- 2 eggs, beaten
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup milk
- 1 banana, cut in small wedges
Instructions
To prepare the bananas:
Combine the lime juice, 3 tablespoons of the lemon juice.
the lemon zest, melted butter, and 1/2 cup of the brown
sugar in a small bowl. Wrap the bottoms of eight 2 1/2-inch-diameter
by 1 1/2-inch-high ring molds with aluminum foil. Sprinkle
the brown sugar mixture in the bottom of each ring mold
and arrange the banana slices in a pinwheel over the sugar.
To prepare the cake:
Preheat the oven to 350º. Cream 1/4 cup of the butter
and the granulated sugar until smooth. Add the eggs and
mix well until blended. Mix in the flour, baking powder,
and salt, and stir in the milk. Pour over the bananas and
bake for 20 to 25 minutes, or until a toothpick inserted
in the center comes out clean.
To prepare the sauce:
Melt the remaining 1/4 cup butter in a pan. Add 1/2 cup
brown sugar and 1 tablespoon lemon juice and cook for 3
minutes, or until the sugar is melted. Add the banana wedges
and cook for 2 minutes.
Invert a cake in the center of each plate. Remove the ring
mold and spoon the sauce over and around the cake. Arrange
the banana wedges around the cake.
For a taste variation try using maple syrup instead of
brown sugar.
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