November 29, 2011

Banana Crumb Pudding Cake with Caramel Sauce

Out of this world...

Every holiday, and I mean just about every one on the calender, is a celebration for a certain dessert that might mean very little to some folks, but around my house, if it's not made, we are in trouble. I'm talking about Mary's Banana Pudding. Like I said, no matter the season, no matter the holiday, it's either on the dessert table or made to take to some other household. And like I said, if we don't we're in trouble. It's a cold, creamy custard type with ripe bananas and wafers suspended in the vanilla pudding base creating bliss with each mouthful. Sounds pretty good doesn't it but then there's the underlying tartness of sour cream that makes it shine above all other puddings if you ask me.

Now I have on many occasions had a bowl of hot banana pudding, some with mile-high meringue, some with dollops of whipped cream or off-the-charts ice creams and even one with a caramel bourbon sauce. Let me be clear when I say, I don't like hot banana pudding no matter how much you fancy it up.

This is about as close to a warm banana pudding dessert I declare to my liking. Served warmed, the soft and moist banana cake with the rolled oats and toasted coconut is just a delightful taste sensation all by itself, but then there is the vanilla wafer crumb crunchy topping that sends this into outer space. Of course, ya know me, taking a cue from those fancy hot puddings, I added a warm caramel sauce to take it into another orbit.

Enjoy!

Banana Crumb Pudding Cake
so moist, it taste like it's made with pudding and paired with the Caramel Sauce creates a tantalizing taste of a bread-pudding-like dessert cake

2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
4 ripe bananas, mashed
1 cup sugar
1 stick (1/2 cup) butter
2 large eggs
2 teaspoons vanilla extract
1 tablespoon brandy or cognac
3/4 cup buttermilk
1/2 cup flaked coconut, toasted

Crumb Topping:
1/2 stick (1/4 cup) butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup vanilla wafer crumbs
1 cup granola (with nuts and fruit is what I had on hand)
1 cup chopped walnuts or pecans, toasted

Preheat oven to 350 degrees F. Grease a 13x9-inch cake pan and put aside.

Make crumb topping by blending with a fork the butter into the sugar and spices and slowing mixing into the wafer crumbs. Stir in the granola and walnuts. I find it easily, and faster, to mix this with my hands incorporating all together uniformly. Put aside.

Mix the flour, leavening, salt and oats together in a bowl, put aside.

In a large mixing bowl, cream the sugar and butter until light and fluffy. Beat in eggs one at a time mixing well. Beat in the vanilla and cognac. Mix in order the flour, buttermilk and mashed bananas alternating in three intervals. Scrape down the sides of the bowl during the last addition. Fold in the coconut with a spatula.

Spread the batter into the prepared pan, even out with the spatula and sprinkle the crumb topping on top. Even out the topping and lightly press down a bit forcing some into the cake batter.

Bake in the oven for 35 to 40 minutes or until center tests done. (I still use a wooden skewer for the test) Remove from oven and let cool about 20 minutes before seving.

Easy Caramel Sauce
1/3 cup packed brown sugar
2 tablespoons butter, room temperature
3 tablespoons heavy whipping cream
pinch of salt
1/2 teaspoon water
1/2 teaspoon brandy or cognac

In a small heavy saucepan over medium heat, combine sugar, butter, cream and salt. Bring to a boil and cook for 1 minute.

Remove from heat and stir in the water and cognac until smooth. Serve slightly warm or at room temperature.

10 comments :

  1. Banana cakes are wonderful but this really looks out of this world wonderful.... love the fact that it has oats, granola then even booze! wow! in it!

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  2. Winning!!! I hope my family likes this. If not oh well, more for me!

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  3. I love pudding cakes and with banana it must be a killer. I have noted down your caramel recipe with brandy or cognac. I always had troubel making caramel but I ll give it an other try. Great Post!

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  4. I'm loving the bananas in your pudding cake and with that sauce, oh wow!

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  5. This is delightful...I love the bit of brandy here and there, and the cake itself does look incredibly moist so that gorgeous sauce closes the deal on deliciousness :)

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  6. I love everything about your pudding cake, down to the brandy and the sauce!! Oh drick this would be perfect for our holiday gatherings, thanks!!

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  7. Hello Drick!
    it is glad to hear from you too.
    I just saw a bread pudding with nuts topping in the December edition of the Traditional Home Magazine. But adding bananas sounds divine.

    Mely

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  8. I can understand why this cake is a "must have" at your family gatherings. Looks sinfully good and that sauce looks so decadent! Drooling!

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  9. This truly sounds like an exceptional banana cake with lots os moistness and then the caramel sauce...wow! This one will be bookmarked. Thank you for sharing Drick and have a great weekend!

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  10. I am afraid that wafer topping is calling to me. I might just have to make some up and keep it in a jar in the fridge to add to things as needed.

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