{"id":760,"date":"2017-02-06T14:25:42","date_gmt":"2017-02-06T20:25:42","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=760"},"modified":"2017-02-06T16:01:52","modified_gmt":"2017-02-06T22:01:52","slug":"banana-foster-cake","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/02\/06\/banana-foster-cake\/","title":{"rendered":"Banana Foster Cake"},"content":{"rendered":"

Like most college students, I have a busy schedule, get distracted, and forget trivial things like\u2026the bananas that I bought from the grocery store\u2026until they are spotted with brown flecks and super ripe. BUT this recipe is the perfect remedy for that. This recipe uses all of your forgotten, but now ripe and super sweet bananas to make a delectable, caramelly dessert that is an update of the classic banana bread.<\/p>\n

Meet\u2026banana foster cake.<\/p>\n

\"\"<\/p>\n

This recipe needs ingredients that most college students probably already have in their pantry. Plus, it\u2019s quick and easy, which makes baking it the perfect study break activity. Try it and share with your friends. Trust me. You and your friends can thank me later.<\/p>\n

\"\"<\/p>\n

BANANA FOSTER CAKE
\n<\/u><\/strong>Adapted from Averie Cooks<\/u><\/a>\u2019 Upside-Down Banana Bread Cake
\n<\/em>YIELD: one 8×8-inch cake<\/p>\n

INGREDIENTS:<\/u><\/strong><\/p>\n

Topping
\n<\/strong>4 tablespoons unsalted butter
\n<\/strong>1\/2 cup brown sugar, packed
\n1\/8 teaspoon cinnamon
\na tiny pinch of salt
\n<\/strong>about 1 large or 2 medium ripe<\/em> bananas, sliced into 1\/2-inch thick rounds*<\/p>\n

Cake
\n<\/strong>1 cup all-purpose flour
\n<\/strong>2 teaspoons baking powder
\n<\/strong>1\/4 teaspoon cinnamon
\n<\/strong>1\/4 teaspoon salt
\n<\/strong>1 large egg
\n<\/strong>1\/2 cup brown sugar, packed
\n<\/strong>1\/4 cup granulated sugar
\n<\/strong>1\/4 cup canola or vegetable oil
\n<\/strong>1\/4 cup sour cream or plain Greek yogurt
\n<\/strong>2 teaspoons vanilla extract
\n<\/strong>1 cup ripe<\/em> bananas, mashed (about 2 large bananas)
\n1\/4 cup pecans or walnuts, chopped (optional)<\/p>\n

 <\/p>\n

DIRECTIONS:<\/u><\/strong><\/p>\n

    \n
  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil**, and spray with cooking spray. Set aside.<\/li>\n
  2. Topping – To a large sauce pan, add the butter, brown sugar, and cinnamon. Heat over medium heat to melt butter while constantly whisking to incorporate the sugar well into the butter as it melts.<\/li>\n
  3. Once butter has completely melted, increase the temperature to boil the topping mixture for 20 to 35 seconds. Pour sauce immediately into prepared pan.<\/li>\n
  4. Add the banana slices evenly over the pan. Set aside.<\/li>\n
  5. Cake – In a medium bowl, sift and whisk together the flour, baking powder, cinnamon, and salt. Set aside.<\/li>\n
  6. In a separate large bowl, whisk together the egg, sugars, oil, sour cream or Greek yogurt, and vanilla until no lumps remain.<\/li>\n
  7. Stir in the mashed bananas.<\/li>\n
  8. Mix the dry mixture into the wet mixture. Don\u2019t overmix (or the cake will be tough)!<\/li>\n
  9. Optional – Stir the pecans and\/or walnuts into the batter.<\/li>\n
  10. Pour batter over the banana-caramel topping. Smooth batter lightly and evenly with a spatula, as needed. Bake for about 40 to 45 minutes (or until a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter).<\/li>\n
  11. Cool cake for 10 to 12 minutes before inverting onto a large plate. Serve while warm (and optionally with ice cream).<\/li>\n
  12. Enjoy and share!<\/li>\n<\/ol>\n

    *Slice the bananas into thicker rounds, or they might disappear into the caramel topping.
    \n**If you line the pan with foil, it\u2019ll be easier to lift cake out of pan.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Like most college students, I have a busy schedule, get distracted, and forget trivial things like\u2026the bananas that I bought from the grocery store\u2026until they are spotted with brown flecks and super ripe. BUT this recipe is the perfect remedy for that. This recipe uses all of your forgotten, but now ripe and super sweet […]<\/p>\n","protected":false},"author":351,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-760","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/351"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=760"}],"version-history":[{"count":4,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/760\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/760\/revisions\/777"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}