Warm Banana Upside Down Cake with Hot Chocolate Sauce
2 cups salad oil
4 cups sugar
8 large eggs
12 mashed ripe bananas
8 cups flour
4 tsp. baking soda
2 tsp. baking powder
2 tsp. salt
3/4 cup milk 1 T vanilla extract
1 pound semi-sweet chocolate
1 cup milk
1/2 cup whipping cream
Makes 12 large muffins
Making The Cake
Preheat oven to 350°F. Grease and flour muffin tins or line them with paper
baking liners. Mix oil and sugar together. Add eggs and bananas to oil mixture.
Sift together flour, baking soda, baking powder and salt. Add to mixture. Add
milk and vanilla. Make sure batter is well mixed. Fill muffin tins 3/4 full.
Bake for 15-18 minutes.
Preparing the Chocolate Sauce
Melt semi-sweet chocolate (preferably Callebut, but any bakers chocolate will
do), in a double boiler over simmering water. When chocolate is completely
melted and warm, remove from double boiler. Add milk and whipping cream. Stir
into chocolate until combined.
Finishing The Cake
Serve cakes immediately with hot chocolate sauce.
If chocolate sauce begins to thicken after combining the ingredients, return bow
to double boiler and stir over low heat. The sauce can be re-heated in the
microwave on the low power setting.
Recipe from: chef James Boyce of Loews Coronado Bay Resort