BANANA CAKES WITH
6 1/2 tablespoons
unsalted butter, softened
1/2 cup self rising flour
1 teaspoon baking
2/3 cup light brown sugar
2 large eggs
3 large ripe bananas,
7 tablespoons unsalted butter
1/2 cup sugar
cup dark rum
1/4 cup water
Preheat oven to 350
Generously butter six 4-ounce ramekins with 2 tablespoons of the
Make the Cakes:
Mix the flour with the baking soda. In another
bowl, beat the remaining 4 1/2 tablespoons butter until creamy. Add the brown
sugar and beat until light and fluffy.
Add the eggs, one at a time, and
beat just until incorporated. Beat in the mashed bananas.
Using a large
spatula, fold the dry ingredients into the batter until incorporated. Spoon the
mixture into the ramekins and set them in a baking pan. Carefully pour enough
hot water into the pan to reach halfway up the sides of the ramekins. Bake for
40 minutes, or until the cakes are firm but spring back when pressed lightly
with your finger.
Remove the pan from the oven and with tongs transfer the
ramekins to a rack; let cool slightly. Run a sharp knife around the sides of
the cakes, then invert them onto a wire rack to cool while you prepare the
Make the Sauce:
In a saucepan, combine the butter with the
sugar, rum and water and bring to a boil, stirring constantly to dissolve the
sugar. Remove from the heat. Spoon some of the sauce onto dessert plates.
Set the cakes on the sauce, spoon the rest of the sauce on top and serve.
Serve with a few candied pecans on top of each cake.