When I was growing up, my Nana and Grandma would bake some kind of cake nearly every day. Cake wasn't a treat, it was just part of daily life. We would go and get a piece here and there...or be given the option once finishing our supper. As I grew older, sweets really weren't my thing. They still aren't. Yet I have always enjoyed baking for others. When I bake, I usually lower the amount of sugar in a recipe - whether I am following someone else's or writing one for you. This cake is just-enough-sweet, which I quite like. It also comes together quickly and bakes in just over 20 minutes in a 10"x15" sheet pan. The bananas caramelize nicely and the cornmeal makes this cake reminiscent of cornbread, which is what I had in mind when creating the recipe. You certainly can make this in a 12" cast iron skillet. Or a square pan. Just monitor the baking time - when the top turns golden and the cake just starts to pull away from the sides then you know it's done. Leave it on the countertop to snack on throughout the week - just cut off a bit at a time. Keep it covered with a lid or loosely with aluminum foil.
Prep Time: 12 minutes Baking Time: 22-24 minutes
- ¾ cup All-Purpose flour + 2 teaspoons for the bananas
- ½ cup cornmeal (I like Bob's Red Mill)
- 1 tablespoon baking powder
- 3 tablespoons sugar + 2 tablespoons for sprinkling on top before baking
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup 5% Greek yogurt (full fat or whole - not low-fat)
- ½ cup olive oil
- 1 egg
- 3 Chiquita bananas, sliced longways
- 2-3 tablespoons honey
Preheat the oven to 425°F. Place the rack in the center of the oven.
Spray a 10”x15” rimmed baking sheet with cooking spray.
In a large mixing bowl, whisk the ¾ cup flour, cornmeal, baking powder, 3 tablespoons sugar, salt and black pepper.
Add the yogurt, oil and egg. Whisk again. Pour into the baking sheet. Whack it on the counter top to flatten the batter out in the sheet pan.
Place the bananas on a large dinner plate. Sprinkle both sides of the bananas with remaining flour. Lay them evenly on top of the batter. Sprinkle the remaining sugar on top.
Bake for 22-24 minutes or until golden. Rotate the sheet pan from front to back halfway through to ensure evening cooking.
Remove from the oven and let cool about 10 minutes. Sprinkle with chopped nuts, like almonds or pistachios if you’re feeling extra;). Drizzle with honey. Serve.