Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Devil's Food Cake With Caramelized Bananas
$0.81 per serving
1 likes
Ready in 45 minutes
16
dessert
Spoonacular Score: 37% 
My notes:
The recipe Devil's Food Cake With Caramelized Bananas can be made in approximately 45 minutes. This recipe serves 16 and costs 81 cents per serving. This dessert has 338 calories, 5g of protein, and 20g of fat per serving. If you have whipped cream, egg white, brown sugar, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Devil's Food Cake, Devil’s Food Cake, and Devil's Food Cake.
Devil's Food Cake on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Ingredients
0.75 tsps
0.75 tsps
baking powder
0.5 tsps
0.5 tsps
baking soda
220 g
1 cups
light brown sugar
220 g
1 cups
light brown sugar
1 Tbsp
1 Tbsp
light corn syrup
100 g
0.5 cup
granulated sugar
3 Tbsps
3 Tbsps
heavy cream
2 Tbsps
2 Tbsps
unsalted butter
86 g
1 cup
unsweetened cocoa powder
0.5 tsps
0.5 tsps
vanilla extract
3
3
to 4
0.75 tsps
0.75 tsps
baking powder
0.5 tsps
0.5 tsps
baking soda
220 g
1 cups
light brown sugar
220 g
1 cups
light brown sugar
1 Tbsp
1 Tbsp
light corn syrup
100 g
0.5 cup
granulated sugar
3 Tbsps
3 Tbsps
heavy cream
2 Tbsps
2 Tbsps
unsalted butter
86 g
1 cup
unsweetened cocoa powder
0.5 tsps
0.5 tsps
vanilla extract
Equipment
Instructions
- Directions:
- Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease the bottom and side of a 10-inch springform pan. Dust the pan with flour and tap out the excess.
- In a medium heatproof bowl, combine the cocoa powder and the boiling water and stir the mixture with a rubber spatula until it becomes a smooth paste. Place a piece of plastic wrap directly on the surface of the cocoa paste and set aside to cool at room temperature. Add 1/4 cup of the buttermilk to the cooled cocoa paste and mix until well-blended.
- Place the toasted pecans, all-purpose flour, cake flour, baking powder, baking soda and slat in a food processor fitted with a metal blade. Process for 2o to 30 seconds or until the nuts are finely ground and mixture has a powdery consistency.
- In the 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, cream the mayonnaise, light brown sugar, egg, egg white and vanilla extract at medium speed for about 4 to 5 minute, until the mixture lightens. With the mixer at its lowest speed, add half the dry ingredients and then the remaining buttermilk. Mix until blended, then add the remaining dry ingredients. Add the cocoa/buttermilk mixture to the batter and beat on low speed until just incorporated, scrapping down the side of the mixing bowl as necessary, to maintain a smooth and uniform batter.
- Scrape the batter into the prepared pan and bake for 33 to 38 minutes or until a cake-tester or toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and place on a wire rack. Let cool completely in the springform pan. The cake may be made up to 8 hours in advance.
- In a small saucepan, combine the water, sugar and corn syrup. With a wooden spoon, sir over medium heat until the sugar dissolves. Raise the heat to medium-high and continue to cook without stirring, for 4 to 6 minutes, until the syrup turns amber in color. Immediately remove the pan from the heat and slowly add the cream, stirring until smooth (be careful as the mixture will bubble up.) If any hard bits of caramel remain, return the pan to low heat and stir until completely dissolved; remove from the heat. Off-heat, blend in the butter and then the nuts, making sure that the nuts are well-0-coated with the <
- If necessary, rewarm the caramelized pecan topping by placing it in a microwave oven or in a double boiler until warm enough to spread.
- Place dollops of the warm topping on the top of the cake. Using a small offset spatula, spread the topping over the cake all the way to the side of the pan, completely covering the cake in an even layer. Work quickly before the topping has a chance to harden.
- Peel and thinly slice the bananas at an angle, keeping the sliced bananas intact; discard the end pieces. Work with 1/3 of a sliced banana at a time, fan out the slices in a single layer and place then in concentric circles, starting at the side of the pan and working inward. This may be done up to 2 hours in advance, making sure to press plastic wrap onto the surface of the banana layer if done ahead; keep at room temperature.
- Preheat the broiler. Position a rack about 5 to 6 inches from the source of the heat. Sprinkle the granulated sugar over the bananas. Place the cake under the broiler for about 3 to 5 minutes, turning the cake occasionally, until the sugar is completely melted and lightly caramelized. Remove from the broiler and run a small thin-bladed knife around the edge of the pan to loosen the cake. Let cool slightly before removing the side of the spingform pan. Cut the cake into 16 slices with a hot, wet serrated knife.
- Serve the cake with whipped cream.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $0.85
Ingredient
¾ teaspoons baking powder
1 cup light brown sugar
1 cup light brown sugar
¾ cups buttermilk
1 cup cake flour
1 tablespoon light corn syrup
1 large egg
1 large egg white
½ cups flour
½ cups granulated sugar
3 tablespoons heavy cream
½ cups mayonnaise
½ cups pecans
1.5 cups pecans
2 tablespoons unsalted butter
1 cup unsweetened cocoa powder
½ teaspoons vanilla extract
some whipped cream
3 to 4
Price$0.02
$0.71
$0.71
$0.37
$0.49
$0.16
$0.27
$0.20
$0.08
$0.14
$0.24
$0.57
$1.54
$4.61
$0.24
$1.38
$0.15
$1.30
$0.47
$13.66
Nutritional Information
Quickview
390 Calories
5g Protein
19g Total Fat
54g Carbs
3% Health Score
Limit These
Calories
390k
Fat
19g
Saturated Fat
4g
Carbohydrates
54g
Sugar
38g
Cholesterol
27mg
Sodium
167mg
Caffeine
12mg
Get Enough Of These
Protein
5g
Manganese
0.93mg
Copper
0.41mg
Fiber
4g
Magnesium
56mg
Phosphorus
120mg
Selenium
8µg
Vitamin K
12µg
Vitamin B1
0.14mg
Iron
1mg
Potassium
296mg
Zinc
1mg
Calcium
76mg
Vitamin B2
0.12mg
Vitamin B6
0.14mg
Folate
21µg
Vitamin B5
0.42mg
Vitamin E
0.61mg
Vitamin B3
0.77mg
Vitamin A
187IU
Vitamin C
2mg
Vitamin D
0.32µg
Vitamin B12
0.11µg
covered percent of daily need
Related Recipes
Save to Recipe Box
