I’m one of those readers.
The ones that writers write for, the reader who transports herself into the story and has dreams about going into battle with the human race in Lord of the Rings: Return of the King. I’m that girl. (P.S. For anyone who cares they are coming out with The Hobbit in 2012. I’m kind of geeking out).
So it should come as no surprise that when I read French Women Don’t Get Fat I immediately made myself best friends with Mireille Guiliano and saw myself strolling the boulevards of Paris with a fabulous scarf and an armful of fresh flowers. C’est normale, no? And ever since then I’ve sort of envisioned myself to be French in some way or another. It simply must be!
One of the first French dishes I ever made was Ina Garten’s Apple Cake Tatin which is as close to simple and foolproof as you can get. Next I made it using fresh plums which was equally as delightful, and then again with the apples. There’s just something about a super-moist cake with fresh fruit being baked in it’s own caramel that is heavenly.
And then came the ideas. You see, yesterday I was laid up in bed until about noon from not feeling well yet I was dreaming of things to make for you guys. Honestly some of the ideas are pretty weird and laughable, but I blame it on the food poisoning; I was not in my right mind. However, one thing I did think of was making another cake tatin with bananas. Y’all know me though, and there’s no way I can just stop at changing the fruit these days. Now I have to change all of the flavors. Make it different and just a little sassy.
So here we go. Bananas and chocolate and caramel, oh my!
BANANA CHOCOLATE CAKE TATIN
Based on Ina Garten’s Apple Cake Tatin
- 6 tablespoons butter, at room temperature, plus extra for greasing the dish
- 2 bananas, sliced into 1/2 inch rounds
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 1/3 cup Greek yogurt
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Preheat the oven to 350 degrees F. Generously butter a round 9-inch dish and place the banana slices in a concentric circle pattern. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the banana slices. While the sugar is caramelizing, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar together until light and fluffy. Add in the eggs, Greek yogurt, water, and vanilla and mix until combined. Add in the flour, cocoa powder, baking powder, and salt and mix until just combined. Pour the batter evenly over the banana slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. Serve warm or at room temperature, but just make sure you serve it. Enjoy!
Sure, I don’t know a single sentence in French, but I promise I’m French. Promise!
Wow, this is amazing! Wouldn’t have thought of it, but it’s genius.
I catch myself in lala land thinking about walking the streets of Paris daily. This Tatin looks perfect, and a great way to transport yourself through taste.
I do the same thing with her books! 🙂
this looks delicious – and such a fun twist on the classic recipe!
Mhmm, Banana.
Tip: Have been to Paris two weeks ago – and the only people wearing scarfs were the tourists!
The only thing i could spot as a must-have on the “lucky little ladies in the city of light” were huge amounts of make-up.
This looks delicious! And so pretty!
must. have. now.
Looks delicious! I was in Boulder today for the Bolder Boulder and thought of you! Hope you are feeling better, dear 🙂
oh my heavens, that cake simply looks ooey gooey chocolatey banana-y delicious!
Awesome food makes me create my own foodie vocabulary 😉
Thanks for the follow on Twitter!
I too am pretty darn excited for The Hobbit. I was the reader that read The Hobbit… 4 times. I could do it a fifth, but I will refrain myself! This cake looks amazing. There’s so much going on here. I just made an upside down apple cake that’s similar to this. I’ll have to try it with banana and chocolate!
I hope this means you are feeling better! Bad salmon. Good cake. 🙂
Oh my… that looks amazing! And delicious! Beautiful job, as always.
Great way to use up brown bananas!
I totally believe you that you’re French, when you give me recipes like those 🙂
I’ve had the most amazing crepe in Paris, with nutella and banana…
This banana tatin must be awesome as well!
Hahaha…I did the same thing after I read FWDGF 🙂 I think I just wanted to be friends with her for the champagne, though 🙂
I’ve made Ina’s tatin before too, it’s amazing and so I’d imagine this is too!
And, what good is a book if you don’t lose yourself in it? 😉
This sounds delightful!!
I have never made one of these, every time I see one I am reminded I want to! especially this one, it looks caramely delicious…
Wow this looks gorgeous and delicious!
That looks DELICIOUS! I’ll be giving that a try some time in the near future!
I’m also geeking out about The Hobbit! I’m like you with the reading. I definitely go somewhere else when I read. I just finished The Girl with the Dragon Tattoo and every time I’d look away from the book I had to remind myself I wasn’t actually in Sweden. 😛
Great post! Love your creativity!
~Michelle