Bolo De Banana - Banana Cake

From: Chef AprilAllYear

On Oct 7, 2005

This sounded really yummy, and I had a LOT of bananas to use, so I tried. It was my fault I've never made caramelized sugar before, so the first two times I dumped the sugar was my fault. The third time it was perfect. When I followed the directions, I was amazed at HOW MUCH I was making. It filled the Bundt nearly at least 3/4 full, but I steadfastly followed the directions. It was ALL OVER my oven, and still inedible. After so many flops with the sugar, then the whole thing going so bad, even the delicious sounding description couldn't make me try again. AND I've made cakes successfully before.

From: BeefyBoy

On Apr 30, 2005

I loved the idea of this recipe: cake with a layer of bananas on the outside, under a layer of caramel. However, I think the quantities are off on this recipe. The batter was really thick (like cookie dough) before I folded in the egg whites, and even that did not lighten it up very much. After 35 minutes of baking, the cake resembled soup.

From: KWB

On May 23, 2005

Between this and the other Bolo de Banana from this site I was able to make a really wonderful cake for a banana-crazy friend's birthday. My modifications included: using a 9X13 glass dish adding an additional egg, one ripe mashed banana and the barest hint of rum flavoring (not to much because that stuff can be toxic!--if I'd had real rum I would have used that) to the cake mixture. The top browned before the middle was done so I tented it with foil to keep it from getting too dark. In the future I'd add another banana and 1/4 cup rum to the batter.