CARAMELIZED BANANA CAKEBREAD

This cake contains a lot of banana and is nice and moist. You can wrap it in aluminum foil, permit to rest for a few days, unrefrigerated, and it will taste even better than just out of the oven, which is not too bad either. The addition of chocolate and/or a nut of your choice makes it just so much nicer. Invite a friend for tea. Share of of the loaves and give your friend one to take home.

Oven 350 degrees F.
small loaf paper wrappers

2 bananas, peeled and thin sliced
1 teaspoon water
2 tablespoons of unsalted butter
1/2 cup granulated sugar

3 cups AP flour
1 teaspoon each of baking soda and baking powder
1/2 - 1 teaspoon sea salt
2-1/2 tablespoons buttermilk powder or 2/3 cup buttermilk
2 teaspoons cinnamon powder
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
3 overripe bananas, mashed
2/3 - 3/4 cup water or rum
1 stick unsalted butter, room temperature
2  eggs
1 cup dark brown sugar, packed
1 teaspoon real vanilla essence
1 teaspoon Demerara sugar

Into a small frying pan, place the water, butter and granulated sugar. Heat to melting and stir in the banana slices. Let the bananas caramelize slowly over medium heat. Stir occasionally. They will get brown and gooey.

In a medium bowl, whisk together the flour, buttermilk powder, baking soda, baking powder, sea salt, cinnamon, nutmeg, cloves and mace.

In another larger bowl place the butter and whip smooth. Add the dark brown sugar and continue whipping. Add the eggs, one at a time to well incorporate. Beat in the water.

Begin adding the dry ingredients a little at a time. If the mixture is too dry add a little more water, mix until fluffy. Stir in the mashed and caramelized bananas.

Put 5 small paper loaf pans on to a half-sheet pan or cookie sheet. Fill them about two-thirds full. If you would like to add chocolate chips or nuts, or anything else, do it now by gently coaxing them into the batter-filled pans. Sprinkle the tops with Demarara sugar.

Place into the 350 degree oven for 25 minutes. Then turn the pan around and bake another 20 minutes. Check for doneness with a knife inserted into the center of one of the cakes. When it comes out dry it is done. Remove from oven and cool on a rack.