Cajeta Banana Cake
Cajeta is a Mexican caramel made from goats milk instead of cows, and sometimes with additional flavorings added such as vanilla (cajeta vainilla), or rum (cajeta envinada). In Mexico you can find Cajeta or cajeta flavored products almost everywhere, from candies, lollipops, ice cream or even a Cajeta Frappuccino made at Starbucks. The taste is similar to caramel but with a slight tangy, goaty, more complex finish (think salted caramel vs simple caramel). When friends or family come to visit, I always get them to try cajeta, but only telling them its made with goats milk once they’ve tried it.
Friends of mine own a ranch close by named Granja Amantolli, they produce many products from goats milk, goat cheeses, cajetas, and pecans. It’s a small production process so that they can focus on the care and health of animals; happier animals = better milk = higher quality products. And they produce some of the best cajeta that I have ever tried, I can and have ate this stuff right out of the jar, it’s that good.
Cajeta Banana Cake
Makes one 9×9″ or whatever you have similar in size and volume.
- ¼ cup / 80gm cajeta (or caramel sauce you prefer.)
- 2 bananas, cut lengthwise
- 1 ½ cups / 250gm flour, all purpose
- 1 ¼ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup + 2 Tbsp / 150gm sugar, white
- 2 eggs, large
- ½ cup / 125ml vegetable oil
- 3 bananas, overripe
- ½ cup / 95gm sour cream, room temp.
- 2 tsp / 10ml vanilla extract.
1. Butter your baking dish, spread an even layer of cajeta, then with sliced bananas.
2. In a large bowl combine flour, baking soda, cinnamon, and salt. Whisk together, and set aside.
3. Mash bananas using a fork and set aside. In another bowl, whisk the eggs and sugar together until colour has lightened and a ribbon forms. Steadily stream in the oil while whisking. After mix in the mashed bananas, sour cream and vanilla extract.
4. Add wet mixture to the dry (do as I say, not as I do), whisk until combined.
5. Gently pour cake batter over the cajeta and bananas. Bake in a preheated oven at 350F/ 180C for 50 – 60 minutes or when a toothpick comes out clean.
6. Let cool for 5 minutes, then flip that bad boy over while its still fairly hot.
Serve alone or with a scoop of vanilla ice cream. ¡Buen provecho!