- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
For the caramel:
- 4 tablespoons butter
- 3/4 cup brown sugar
- 1 teaspoon rum (optional)
For the cake:
- 3/4 cup softened butter
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 cups mashed ripe banana
- 1 teaspoon vanilla extract
- 2 tablespoons finely ground coffee beans
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Directions
Preheat oven to 350° F.
To make caramel:
In the bottom of a 9-inch spring form, spread butter and brown sugar evenly and sprinkle with rum.
To make cake:
Cream butter and sugar together. Add eggs, one at a time, beating until smooth. Blend in mashed bananas, vanilla and coffee.
In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten.
Turn the batter into the caramel-coated pan and spread evenly. Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.
Let the cake rest for about 1 minute, then invert onto a serving platter.
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