What to do with 5 pounds of bananas?!
Well, things have been a little crazy here this last week, so I threw all the insanity in a mixing bowl and came up with (drum roll please)
Fijian Banana Bread with Cognac Raisins
(made in a bundt cake pan so I don't stress about the middle not cooking)
1 cup dried fruit (get the box of mixed fruit at New World. Every time I get one it's a different mix)
|Mixed Fruit from New World Grocery in Damodar City|
Add directly to the prepared bundt cake pan:
4 tablespoons butter
.75 cup brown sugar
2 cups mashed bananas
2 tablespoons lime juice (see lime is pretty much all I buy. You might have lemons, but lemons don't go as well with tequila, so I don't usually buy them)
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
5 teaspoons baking powder
.75 cup butter, diced
.5 cup coconut cream
1 tablespoon vanilla extract
1 tablespoon lime zest (lemon, lime, orange, whatever you've got on hand)
1 cup dessicated coconut
I skip this next part, not sure why I keep leaving it on the recipe, but hey, here you go:
.5 cup butter, melted
1 cup granulated sugar
.5 cup liquor
|Two tanks, in case one runs out while you're baking a cake. All you do is turn the switch to the full tank What, they're both empty? You don't say!|
Oven warming up? Good. Now spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and .75 cup brown sugar to the bottom of the prepared pan. Add your cognac/fruit mixture to the sugar mixture in the bottom of the cake pan.
In a bowl, mash the bananas with the lime juice.
Pour the batter into the bundt pan and bake in a preheated oven at 325°F/165°C for 1 hour. Check for doneness with a wooden pick after 60 minutes. Remove from oven and invert onto a serving dish. You might need to tap the bundt pan to loosen the sugar sauce and marinated fruit from the bottom now top of the pan. Or, if you're going to add the boozy glaze go to the next step.
Boozy Glaze: Let cake cool for at least 10 minutes. In a small pan on the stove, mix butter, brown sugar and cognac and bring just to a boil. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight. Before turning out the cake onto a serving platter, warm it in a 325°F/165°C oven for 10 minutes to loosen the sugar mixture at the bottom of the pan. The cake will be very delicate.
Hey look, I got a picture this time.
|Amerika's Fijian Banana Cake with Cognac Soaked Raisins|
3 December Update: Hub took the cake to a friend's house after work last night (I had Fijian class). It didn't come back. I guess I'll never know how it turned out (but I bet it was awesome)