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2 c Cake flour
1/2 c Cornstarch
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
3 lg Overripe bananas
1 2/3 c Sugar
2 lg Eggs
1 ts Vanilla
1 tb Golden rum
1/2 c Low-fat plain yogurt
-CHOCOLATE SORBET-
2 1/2 c Water
1 c Sugar
1/2 c Unsweetened cocoa
1/4 oz Bittersweet chocolate
1 tb Golden rum
ASSEMBLE
1 Ripe banana; sliced thin
1/4 c Sugar
1/4 c Sliced almonds; toasted
Preheat oven to 350 degrees. Sift dry ingredients together in a bowl.
Puree bananas, add sugar and puree until smooth. Add eggs, vanilla,
rum and process until combined. Add yogurt, pulse to combine. Pour
into large work bowl. Gently fold in dry ingredients by two
additions. Pour into 9 by 9 baking pan which has been lightly greased
with canola oil. Bake about 25 minutes or until tester comes out
clean.
CHOCOLATE SORBET:
In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over
medium heat whisk until dissolved. Remove from heat and stir in
chocolate until melted. Add remaining water and rum. When cooked,
pour into ice cream maker and freeze according to manufacturer’s
directions.
ASSEMBLE:
Slice cake into 9 squares; slice each square in half diagonally. Lay
banana slices on top, sprinkle liberally with sugar. Place under
broiler or caramelize sugar with a blowtorch. Place 2 halves on
plate, with a scoop of sorbet alongside and a few almonds around.
Yields
1 servings
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