Caramelized bananas flavored with dark rum create their own pudding-like layer in this “magic cake.” The batter separates into three layers during the baking, and once completely cooled and sliced, it does look pretty magical.
- Yield: 1 (8-inch) round cake
- 1 stick (113 g) unsalted butter, melted and cooled, plus more for greasing
- ¾ cup (94 g) all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup (236 ml) Fermented Bananas
- 2 tablespoons packed dark brown sugar
- 1 tablespoon dark rum or banana liqueur
- 1 teaspoon vanilla bean paste or extract
- 4 large eggs, yolks and whites separated
- 1¼ cups (250 g) granulated sugar
- 2 cups (472 ml) warm whole milk
- Unsweetened whipped cream, for serving (optional)
How to Make It
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter an 8-inch round springform pan and line it with parchment.
- Sift the flour and salt into a large mixing bowl. Set aside.
- Combine the fermented bananas, brown sugar, rum, and vanilla in a large saucepan. Cook over medium heat, stirring frequently, until the bananas are slightly caramelized and the sugar has dissolved completely, 10 minutes. Remove the bananas from the heat and let cool until warm room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium speed to very stiff peaks, about 4 minutes, and set aside.
- In a large bowl, beat the melted butter, egg yolks, granulated sugar, and 1 tablespoon of water with a whisk until the mixture is very airy and light in color; you can do this step in an electric mixer if you want. Add the banana mixture and beat until well mixed.
- Make a well in the center of the flour mixture and add the egg yolk mixture. Whisk until no dry bits of flour remain. Gradually add the warm milk and whisk until all of the milk has been incorporated.
- Add the stiff egg whites to the batter in three additions, gently whisking after each addition. Stop mixing when the batter still has small bits of whipped egg white throughout. It won’t be a fully incorporated batter; it will look a little rough and curdled.
- Pour the batter into the prepared pan and bake, undisturbed, until the top is golden brown and the center still jiggles a little bit, about 40 minutes. Cool the cake completely in its pan on a wire rack. Wrap the cake in plastic while still in its pan and chill for 6 hours or overnight. Once chilled, remove the springform and parchment from the cake and serve with freshly whipped unsweetened cream, if desired.
- This cake keeps well in a sealed container in the fridge for 3 days.