Saturday, February 6, 2021

Rosie Makes A Banana And Pineapple Bundt Cake



 Do you ever have bananas on the counter that look like these?
They are fermenting away and I can smell them from across the room.

What to do?
What you DON'T do is throw 'em away.

What TO do?
Make cake. 

I'm using the bananas to make a banana and pineapple bundt cake.

And then I made a caramel sauce to pour over it.


Rosie's Banana Pineapple Bundt Cake

1 1/2 sticks unsalted butter, softened
2 cups sugar
1 TB orange zest
3 eggs
1 TB vanilla
4 ultra-ripe bananas, chopped to mashed  (If they're super-ripe, you really can't chop 'em.  They mash up all by themselves.)
1 small can (8.25 oz.) chopped pineapple with juice
1 cup chopped pecans
3 1/3 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Heat oven to 325°.
Butter and flour a bundt pan.
In large bowl, beat butter..  Gradually add in sugar, beating until fluffy.  Beat in eggs, vanilla, and zest until well combined.  Stir in bananas, pineapple, and pecans.  Add in flour, baking soda, salt and cinnamon and stir until just combined.  Pout batter into prepared bundt pan and bake at 325° for 60 minutes, or until toothpick comes out fairly clean.  A few crumbs on the pick are fine.  Let cake cool in pan for 15 minutes, then invert onto rack.  Don't force the cake out of the pan.  Let gravity work.



It was luscious.

Caramel Sauce
1 1/2 sticks butter
1 cup brown sugar, packed
1/2 cup cream
Combine all ingredients in medium sauce pan.
Bring to a boil over medium heat and let simmer for 3-4 minutes.
Remove from heat.  Stir in vanilla.
Pour over cake.

Use as much sauce as you like.  If you have any left over, pour it over ice cream.  It's grand!


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