'Yanked' Bolo de Banana(Brazilian Banana Cake)

I remembered my father showing me the ins and outs of caramel and sugar work when I was a teenager so I brought that knowledge to a classic Brazilian dessert, but added a Yankee touch as well.


For 4 people


  • Banana Layer:
  • 2 cup(s) sugar
  • 2 tablespoon(s) butter or margarine
  • 2 bananas, sliced
  • Cake:
  • 2 cup(s) flour
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) baking powder
  • 4 eggs, divided
  • 4 tablespoon(s) butter or margarine
  • 1 cup(s) brown sugar
  • 1 cup(s) maple syrup
  • 1 cup(s) plain yogurt
  • 2 bananas, sliced

'Yanked' Bolo de Banana(Brazilian Banana Cake) Directions

  1. Banana Layer First: In a round cake mold place sugar. Place the pan over low heat until sugar dissolves and it turns copper in color. Add butter or margarine and either stir or whisk in until combined and spread evenly: remove pan from heat. Slice 2 bananas evenly over this sugar glaze and set aside.
  2. Cake: Preheat oven to 350-degrees F. Sift the flour, baking powder and corn starch and set aside.
  3. Separate the egg yolks from the egg whites, and beat the egg yolks with the butter and brown sugar until creamy. Add the yogurt and maple syrup.
  4. In separate bowl, beat egg whites until stiff peaks form. Gently fold in the egg whites.
  5. Pour half the batter over the banana layer and then slice the 2 bananas over this batter. Pour remainder of batter over the sliced bananas and bake 35-40 minutes, or until toothpick inserted in center comes out clean.
  6. Remove from oven and carefully place a large enough platter or serving dish over the top of this cake and quickly invert. You may have some caramel that leaks so do this over the sink. Cut and enjoy while warm with either creme fraiche, whipped topping or some great real vanilla ice cream.