Grilled Banana Upside-Down Cake
Grilled bananas bring a sweet flavor, and ground pecans add a little body to the cake's texture.
Serves: Serves 6 to 8
- 1/4 cup pecans
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Pinch ground cinnamon
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 6 tablespoons whole milk
- 3 ripe but firm bananas, unpeeled, halved lengthwise
- 1/2 cup firmly packed soft light brown sugar
- 1/4 cup maple syrup
- 3 tablespoons unsalted butter, plus 1 tablespoon for buttering the pan
- 1/4 teaspoon ground allspice
- Pinch salt
- Preheat the oven to 350°F (180°C). Generously butter a 9in (23cm) cake pan. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
- For the topping: Place the bananas on the grill over the coals, cut side down, and cook until golden brown and slightly charred (2-3 minutes). Set aside.
- Combine the rest of the topping ingredients in a small saucepan and, on the stove top, bring the mixture to a full boil over medium-high heat, stirring until melted and smooth. Cook for 1 minute, then pour into the buttered cake pan. Peel the bananas and arrange them, grilled side down, on the syrup. Set aside.
- Toast the pecans in a shallow baking pan in the oven for 5-10 minutes. Grind in a food processor or coffee grinder. Combine the ground pecans, flour, baking powder, salt, and cinnamon in a bowl and mix well.
- Combine the butter and sugar in a large mixing bowl and beat until creamy. Add the egg, egg white, and vanilla; beat until light and fluffy (about 1 minute), scraping down the bowl as necessary. Add half the dry ingredients; beat on medium speed until well blended. Add the milk and mix well, scraping down the sides of bowl. Add the remaining dry ingredients and beat until well blended. Spoon the batter over the bananas, smoothing the surface. Bake until a toothpick inserted into the center of the cake comes out clean (about 30 minutes).
- Run a knife around the sides of the pan to loosen. Set the pan on a wire rack and let the cake cool for 15 minutes. Invert the cake onto a serving plate and carefully lift off the pan. Serve warm or at room temperature.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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