December 31, 1969
[Photograph: Anna Markow]
Patience can be tough when it comes to cake, but this cake transforms into something extra amazing after a night of chilling in the fridge. The caramel-soaked edges become chewy and addictive and the bananas melt into something akin to a glaze.
This cake is heavenly served warm with vanilla ice cream, but chilled vanilla anglaise produces the same effect for slightly less effort. If you really want to be crazy, a little crushed pineapple and a few flecks of crispy bacon make this cake, well, bananas.
Note: If you can't find
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