Banana Bolo

The banana bolo from Sao Tome is a fantastic treat. The cake is airy, and the banana topping will take your breath away. It consists of bananas in a caramel sauce with a dash of nutmeg, cinnamon, and vanilla. Fair warning: you will definitely devour more than one slice. The banana bolo of Sao Tome is served as a dessert and is best enjoyed with a cup of coffee. Did you know that the tiny two-island nation grows coffee? They also grow cocoa, so this banana bolo from Sao Tome would be delicious with a scoop of chocolate or vanilla ice cream. Enjoy!

Ingredients:

For the Batter: 1 1/2 cups all-purpose flour sifted, 2 tsp baking powder sifted, 1/4 tsp salt, 1/2 cup unsalted butter at room temp, 1 cup sugar, 1 Tablespoon pure vanilla extract, 2 large eggs at room temp, 1/2 cup whole milk, 1/4 tsp lemon juice

For the Topping: 4 Tbsp unsalted butter cut into small pieces, 3/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/4 tsp pure vanilla extract, 2 ripe bananas peeled sliced diagonally 1/4 inch thick

Instruction:

1. Preheat oven to 350º F.
2. Place rack in the center of the oven.
3. Grease a 9 inch cake pan with butter or a non-stick cooking spray.
4. In a large bowl, sift together the flour, baking powder, and the salt.
5. Using an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla extract.
6. Add the egg yolks, one at a time, mixing well after each one.
7. Add the flour mixture, then some milk then repeats until the flour mixture and milk is used up. Next, prepare the topping (caramel).
8. To prepare the cake topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until the butter melts and the sugar has dissolved. Without stirring, continue cooking for a few more minutes or until bubbles start to form around the outside edges of the mixture and the sugar begins to caramelize.
9. Then remove from heat, add the vanilla, and stir. Pour into a greased cake pan. Evenly arrange the sliced bananas on top of the caramel.
10. In a separate bowl, whisk the egg whites at low speed until frothy. Add the lemon juice. Then, beat increasing the speed gradually to high until the whites form a firm peak.
11. With a large rubber spatula gently fold the beaten egg whites into the cake batter.
12. Pour the batter into the caramel and banana lined cake pan. Smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven.
13. Place on a wire rack to cool for approximately 10 minutes. Run a knife around the edge of the pan. Invert the banana cake onto a serving plate. Serve the Banana cake warm.