Recipe courtesy of Rob Bleifer

Banana Cake with Carmelized Bananas and Chocolate Sorbet

  • Level: Easy
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Ingredients

Banana Cake:

2 cups cake flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 large overripe bananas

1 2/3 cups sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon golden rum

1/2 cup low-fat plain yogurt

Banana Cake:

2 cups cake flour

1/2 cup cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3 large overripe bananas

1 2/3 cups sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon golden rum

1/2 cup low-fat plain yogurt

Chocolate Sorbet:

2 1/2 cups water

1 cup sugar

1/2 cup unsweetened cocoa

1/4-ounce bittersweet chocolate

1 tablespoon golden rum

Chocolate Sorbet:

2 1/2 cups water

1 cup sugar

1/2 cup unsweetened cocoa

1/4-ounce bittersweet chocolate

1 tablespoon golden rum

Assemble:

1 ripe banana, sliced thin

1/4 cup sugar

1/4 cup sliced almonds, toasted

Assemble:

1 ripe banana, sliced thin

1/4 cup sugar

1/4 cup sliced almonds, toasted

Directions

  1. For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.
  2. For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
  3. To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.

Assemble:

  1. For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.
  2. For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
  3. To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.
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