I’m one of those readers.
The ones that writers write for, the reader who transports herself into the story and has dreams about going into battle with the human race in Lord of the Rings: Return of the King. I’m that girl. (P.S. For anyone who cares they are coming out with The Hobbit in 2012. I’m kind of geeking out).
So it should come as no surprise that when I read French Women Don’t Get Fat I immediately made myself best friends with Mireille Guiliano and saw myself strolling the boulevards of Paris with a fabulous scarf and an armful of fresh flowers. C’est normale, no? And ever since then I’ve sort of envisioned myself to be French in some way or another. It simply must be!
One of the first French dishes I ever made was Ina Garten’s Apple Cake Tatin which is as close to simple and foolproof as you can get. Next I made it using fresh plums which was equally as delightful, and then again with the apples. There’s just something about a super-moist cake with fresh fruit being baked in it’s own caramel that is heavenly.
And then came the ideas. You see, yesterday I was laid up in bed until about noon from not feeling well yet I was dreaming of things to make for you guys. Honestly some of the ideas are pretty weird and laughable, but I blame it on the food poisoning; I was not in my right mind. However, one thing I did think of was making another cake tatin with bananas. Y’all know me though, and there’s no way I can just stop at changing the fruit these days. Now I have to change all of the flavors. Make it different and just a little sassy.
So here we go. Bananas and chocolate and caramel, oh my!
Based on Ina Garten’s Apple Cake Tatin
- 6 tablespoons butter, at room temperature, plus extra for greasing the dish
- 2 bananas, sliced into 1/2 inch rounds
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1/3 cup Greek yogurt
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F. Generously butter a round 9-inch dish and place the banana slices in a concentric circle pattern. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the banana slices. While the sugar is caramelizing, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar together until light and fluffy. Add in the eggs, Greek yogurt, water, and vanilla and mix until combined. Add in the flour, cocoa powder, baking powder, and salt and mix until just combined. Pour the batter evenly over the banana slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. Serve warm or at room temperature, but just make sure you serve it. Enjoy!