Fall recipes: Roasted banana cake from Bocanova

Photo courtesy of Ashley Teplin

Pastry chef Paul Conte of Bocanova calls this dessert “my spin on carrot cake.” (Read more about chef Paul Conte). This is Part 1 of the recipe (Roasted Banana Cake); the accompaniments are in Part 2: Cream Cheese Ice Cream and Part 3: Cashew Brittle.

Conte deconstructs the traditional favorite and takes it in a new direction, substituting cream cheese ice cream for frosting and, in a surprise twist, a juiced red pepper, sugar, and vanilla reduction that brings an earthiness to the dish similar to that of carrots. Bananas are versatile and good for the between-seasons as we venture into early fall. Bocanova takes care to use local ingredients whenever possible.

Red Pepper Sauce

Ingredients:

• 12 sweet red bell peppers
• 1 vanilla bean
• 1 cup simple syrup
• 1 tsp salt

Directions:
Remove insides and stems from peppers and juice in a juicer. Put juice in a pot with the rest of the ingredients above over medium heat; reduce by half by simmering for 3 hours while preparing cake, ice cream, and brittle.

Roasted Banana Cake

Ingredients:

• 3 large eggs
• 1 cup + 1 tbsp grapeseed oil (can substitute vegetable oil)
• 1 ¼ cup sugar
• ½ cup light brown sugar
• 5 very ripe bananas
• 2 tbsp vanilla extract
• 3 tbsp banana rum
• 1 ¼ tsp salt
• 1 tbsp baking soda
• 1 ½ tsp cinnamon
• 1 cup cake flour

Directions:
Preheat oven to 375 degrees. Peel bananas and melt butter. Brush bananas with melted butter and sugars, place on roasting pan, and roast in oven until golden brown. Mash in a large bowl with a whisk. Cool bananas to room temperature, then add beaten eggs, oil, vanilla, and rum. Sift in mixture of cake flour, baking soda, cinnamon, and salt. Mix until smooth by hand with whisk. Pour into a greased shallow baking dish or muffin pan and bake at 350 degrees for 10-15 minutes or until a toothpick inserted in the cake comes out clean. Let cool and serve at room temperature with Red Pepper Sauce, Cream Cheese Ice Cream, and Cashew Brittle.
For more info: Bocanova, Jack London Square, 55 Webster Street, Oakland, CA 94607 (510) 444-1233

If you enjoyed reading this, check out my review of Bocanova.  And, if something exciting is going on in your neighborhood, be sure to let me know!  To receive my articles automatically, subscribe above or:

Dominique is a writer and editor based in Oakland. She reviews restaurants for Lonely Planet Publications, and her articles have appeared in national and international newspapers. You may contact her at dchannell@channelledit.com or follow her on Twitter at oakland_eats.