Banana Macadamia Pudding Cake

By LisaMK

from Food and Wine, Nov. 2010

Ingredients

• Cake
• 2 large ripe bananas, unpeeled
• 1 1/2 c ap flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 c sugar
• 2 eggs, lightly beaten
• 1 1/2 c buttermilk
• 1 tsp baking soda
• 3 tbs unsalted butter, melted
• 1/4 c heavy cream
• 1 tsp finely grated orange zest
• 1 1/2 c unsalted roasted macadamia nuts, coarsely chopped
• Honey Cream
• 1/4 c plain yogurt
• 1/4 c honey
• 1/4 tsp finely grated lime zest
• 1/4 tsp finely grated orange zest
• 2 tbs kahlua
• 2/3 c heavy cream

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Butter a 9 by 13 inch baking dish. Put bananas on rimmed baking sheet and bake for 45 mins, until dark and soft.
Let bananas cool, then open peel and scoop roasted banana pulp into large bowl.
medium bowl, whisk together flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Handheld mixer, beat bananas with the sugar until puree forms. Beat in eggs.
In small bowl, stir together buttermilk and baking soda, then add to banana mixture.
At low speed, gradually beat in flour mixture. Gently beat in butter, heavy cream and orange zest. Fold in nuts. Spread batter in prepared dish and bake for an hour, until comes out clean-tester. Let cake cool to warm.

Honey Cream:
Small bowl, whisk yogurt with honey, lime zest, orange zest, and liquer. Large bowl, beat heavy cream until softly whipped. Gently fold in honey-yogurt.
Cut cake in squares and serve w/dollops of honey cream.