‘Tis the season for romance, and feel-good food is one sure-fire way to boost your desire. Beyond the usual suspects of chocolate, honey, and chili peppers, some lesser-known aphrodisiac foods include cinnamon, avocado, and bananas. “There is actually science behind it,” says pastry chef Stephen Collucci of Colicchio & Sons, who notes that bananas have potassium and Vitamin B, which can elevate energy, and the enzyme bromelain, a known testosterone booster. Here, he offers his aphrodisiac-rich recipe for banana cake with caramel glaze. “We really love to go all out for Valentine’s Day, but having dessert any time of the year can feel a little naughty and indulgent,” Collucci says. Best yet? It’s simple enough that a kitchen novice can use it to impress their significant other year-round.
Banana Cake with Caramel Glaze
(makes approximately two dozen petit four-sized servings)
2 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 1/2 cups sugar
1 pound of bananas (approximately 4)
1/2 cup vegetable oil
1/2 teaspoon lemon juice
Preheat the oven to 350 degrees. In a stand mixer fitted with a paddle attachment, place the bananas and sugar, and mix until the bananas are broken down into puree (some chunks are okay). Gradually add the oil and eggs, and mix until combined. Add the lemon juice, followed by the remaining dry ingredients and mix until combined, scraping down the sides of the bowl one to two times. Pour batter into a lined and greased 1/2 sheet pan (or desired baking vessel) and bake for approximately 10-15 minutes until done, rotating halfway through baking.
Caramel Glaze
½ cup sugar
2 cups white chocolate
1 cup heavy cream
1 ½ teaspoons salt
2 tablespoons butter
In a heavy bottomed pot, place the sugar and add just enough water to make it look like wet sand. Over medium-high heat, cook the sugar until it reaches a nice amber caramel color. Meanwhile, place the white chocolate in a heat safe bowl.Once the sugar caramelizes, carefully whisk in the heavy cream until combined, followed by the butter. Pour the caramel mixture immediately over the white chocolate, add the salt, and let it sit for a minute or so. Using a rubber spatula, stir the chocolate and the caramel mixture until combined and smooth. Once smooth, the glaze can be poured over and spread on top of the banana cake. Refrigerate before cutting.