Ingredients
Banana caramel:
- ¼ cup packed brown sugar
- 4 Tbsp butter
- 2 bananas, sliced into rounds
- 1 Tbsp cognac
- ¼ cup pure maple syrup
- ½ tsp salt
Cake:
- 1¼ cups all-purpose flour
- ½ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup milk
- 3 Tbsp butter, melted and cooled slightly
- Whipped cream, for serving
Directions
- Make the caramel: In a saucepan over medium-high heat, melt the brown sugar and butter, then cook to a light caramel. Add the bananas and cognac, and use a kitchen torch to flambé the cognac. Ensure that you don’t break up the banana slices—you want them to keep their shape. Cook for a few more minutes, then add the maple syrup and salt and set aside. Preheat the oven to 325°F. Grease six 6 oz ramekins.
- Make the cake: Sift the flour into a large bowl, then add the sugar, baking powder, and salt and mix well. In a separate bowl, whisk together the egg and milk. Pour the egg mixture into the flour mixture and whisk until smooth and light. Stir in the melted butter until combined. Divide the caramel amongst the ramekins, making sure each one has five or six banana slices nestled in the caramel at the bottom. Pour the cake batter over the syrup—do not stir. Bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cool for 10 to 15 minutes before unmolding. Run a thin knife around the edge of each ramekin, invert onto a plate, and lift the ramekin off. Spoon any sauce left in the ramekin over the top. Serve warm with whipped cream.