Lebanon’s coastline is lined with banana plantations, especially in the south of the country, all the way to the border. Yet, unlike the American kitchen which is replete with banana recipes, there are none in the Lebanese repertoire.
In an effort to remedy this, here is a pudding-cake recipe I clipped years ago, which actually comes from the island of Guadeloupe.
This banana rum pudding-cake has a heady banana and rum flavor and the texture of a flan.
- 6 ripe bananas (16 ounces or 475 g)
- 9 slices of American-style bread (200 g), crusts removed
- 4 ounces of water (1/2 cup or 1 dl)
- 4 ounces of white rum (1/2 cup or 1 dl)
- 4 large eggs
- Baking spray for the pan
- 1 packed cup of brown sugar (250 g)
- 1 teaspoon of vanilla, a dash of fresh nutmeg
- Vanilla ice-cream to serve with (optional)
- This pudding-cake should be made with very ripe bananas; let them sit out until they get brown spots all over, then mash them with a fork.
- Let the bread sit out for a while, in order to dry out a little. Place it in a food processor bowl and run the machine until crumbs form. Transfer the crumbs into a bowl; add the water and rum and let the breadcrumbs absorb the mixture for about 15 minutes. Toss with a spoon and transfer back into the food processor.
- Add to the bread mixture all of the bananas. Process for a few seconds until well mixed.
- Add the eggs, brown sugar, vanilla and nutmeg to the mixture. Process about 30 seconds to mix well and pour the mixture into a greased and floured pan. Use a baking spray if available to prep the pan.
- Place the pan in a larger pan filled up to one inch (3 cms) in hot water; bake in a 375F (200 C) pre-heated oven for about 45 minutes or until a knife inserted in the cake comes out clean. Serve warm with ice-cream.
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