Culinary Concoctions by Peabody
For the Crumbs:
5 TBSP unsalted butter, at room temperature
¼ cup sugar
1/3 cup packed brown sugar
1/3 cup all purpose flour
¼ tsp salt
½ cup chopped walnuts
For the Bananas:
2 TBSP unsalted butter
1/2 cup brown sugar
2 TBSP banana liqueur
2 TBSP dark rum
2 large bananas, sliced in rounds
For the Cake:
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1/3 cup granulated sugar
1/3 cup light brown sugar, loosely packed
6 TBSP unsalted butter, at room temperature
1 tsp pure vanilla extract
½ cup buttermilk
banana fosters mixture
Center a rack in the oven and preheat the oven to 350F. Butter an 8 inch square pan and put it on a baking sheet.
For the Crumb:
Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curd and holds together when pressed. Scrape the topping into a bowl, stir r the nits and press a piece of plastic against the surface. Refrigerate until needed.
For the Bananas:
Combine the butter and sugar in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.(if not using liqueur, just add bananas). When the banana slices soften and begin to brown, carefully add the rum. (again, if not using rum, simply take bananas out at this time). Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place aside to cool until needed.
To make the cake: Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beat for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled-it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2(begin with the dry ingredients). You will have a thick, cream batter. Add the banana fosters mixture and mix on medium speed for about 30 seconds. You don’t really want chunks of bananas, you want them integrated like you would in banana bread.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and, with your fingertips, break it into pieces. There’s no need to try to get even pieces-these are crumbs, they’re supposed to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter,. Pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
Cake recipe adapted from Baking From My Home To Yours by Dorie Greenspan, Houghton Mifflin 2006
Banana Fosters recipe adapted from Brennan’s Restaurant