Was leafing thru an old issue of Every Day with Rachael Ray (I buy this magazine every single month, without fail, and without fail, never get around to actually making her recipes....its not that they don't look absolutely delicious or anything, they do. They're perfectly acceptable recipes. But sometimes I just don't want to go out and buy 23 ingredients, you know? I like my ingredient lists to be short and sweet).
Anyways. Back to my story. Was leafing thru an issue and found a recipe for Caramelized Banana Loaf Cake. And something inside me stirred. I had to make this. The list of ingredients was short enough, the description sounded outstanding, and really, any recipe that calls for "caramelizing" HAS to be good. So, I went ahead and made it. I was a little worried that making the sauce would be tricky, but it turned out pretty easy and gave me this ridiculous urge to carmelize every fruit I could find in the kitchen, just because I was so damn proud of myself for mastering the art of caramelization. I didn't though.
I followed the recipe to a tee, and served to the always eager to test any and all foods "N" and myself. We both agreed that this was outstanding. Really, I don't think I could ever make plain Banana Bread again. I mean this thing had whole pieces of banana soaking up a to-good-to-be-true caramel sauce as its 'topping'. This is a souped up, superstar version of Banana Bread. We ate the whole thing in one day. I'm not lying. I am ashamed at our utter lack of regard for how many calories this recipe MUST contain. But it was THAT good.
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