1 can coconut milk
1 cup sugar
1/4 tsp salt
1/2 each vanilla bean
scraped (or 1/2 tsp extract)
1 cup brown sugar
1 Tbsp baking powder
1 1/4 cups AP flour
1/4 tsp salt
3/4 cups butter
room temp
2 each eggs
room temp
2 each medium bananas
ideally very spotty with black
  • KitchenAid
For the Caramel
Bring everything to a simmer in a large saucepan (be careful, it will bubble up a lot). Reduce heat and simmer for about 20 minutes, stirring occasionally, until reduced and thickened.
For the Cake
Mix together the brown sugar, flour, baking powder, and salt in the Kitchenaid bowl.
Add the butter, and mix on medium-low speed a few minutes, until mixture is like sand.
Increase to medium speed and add the eggs one at a time, scraping the bowl once or twice. When smooth, add the mashed bananas. Mix for one more minute on medium.
Use the purple scoop to portion two scoops per ramekin on top of the caramel.
Put another sheet tray (or foil) on top of the tray of ramekins. Bake for 10 minutes at 350F, then turn the oven down to 300F and bake for about 30 more minutes, until cakes are springy when pressed and a toothpick tests clean.
Let cool for 3-5 minutes, then flip over to unmold. If they cool in the ramekin fully, they may stick. If that happens, cover them and put in a very hot oven for a few minutes to soften the caramel enough that they unmold.