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Serves 8
1/2 cup/85g. Brown sugar, packed
2 ounces/55g. Salted butter
1 Heilala vanilla bean/pod, split and scraped
2 tablespoons/30 mls lemon juice
1 tablespoon/15 mls dark rum (optional)
Zest of 1 lime (optional)
2 large bananas peeled and cut in 1/4 inch/ 1/2cm slices
Batter:
1/3 cup/45g. All-Purpose/plain flour
1 cup/160g. Polenta, medium grind
1/4 teaspoon baking powder
Pinch of salt
2 ounces/60ml. corn, grapeseed or vegetable oil
3 ounces/1/4 cup plus 2 tablespoons/80ml. skim milk
1/2 teaspoon Heilala vanilla extract
2 extra large eggs, separated
1/3 cup/75g. superfine (Bakers) /caster sugar, divided
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Method
1. Line a 9-inch/ 20-cm. cake pan with foil and butter the foil. Set aside. Preheat oven to 350 F/170 C.
2. In a medium sized sauté pan, melt the butter over medium low heat. Add brown sugar and stir with a heat resistant or wooden spatula until the mixture begins to bubble. Add the vanilla seeds and bean/pod stirring well for 1 minute. Add lemon juice, rum and zest –mixture will sizzle-stirring constantly until incorporated. Remove from heat and fold in bananas coating the banana pieces well.
3. Using a fork, remove vanilla pod/bean from pan and arrange in center of prepared cake pan. Carefully spoon the banana mixture on top and set aside.
4. Whisk the flour, polenta, baking powder and salt in a small bowl.
5. In a large clean bowl, whisk together (or use a hand or stand mixer) the egg whites until frothy. Stream in half the sugar and continue whipping until the mixture is glossy soft peaks and at least tripled in volume.
6. In a medium sized bowl whisk the yolks and sugar until well incorporated. Add the extract and milk, combining well.
7. Add the dry ingredients to the yolks using a spatula to combine. Fold in the whites gently until incorporated. Gently pour or spoon on top of banana mixture, smoothing the top. Place in center of oven and bake for 23-25 minutes until cake is set and springs back when touched in center.
8. Cool for 10 minutes then turn out onto plate, carefully peeling foil off the top. Serve with a spoonful of Crème Fraiche or Vanilla Ice Cream.
Natasha MacAller
DancingChef LTD
February 27, 2010
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