Ingredients :
6 ripe bananas (4 whole and 2 sliced)
3 eggs or substitutes
½ cup of oil
1 cup (220 grams) of brown sugar
½ cup (100 grams) of white sugar
1 tbsp cinnamon pdr
2 cups of flour
½ cup (115 grams) of butter
Vanilla ice cream for serving (optional)
Preparations
Preparations
Preheat the oven to 175°C (347°F).
In a large bowl, mash the 4 ripe bananas, then add the eggs, oil, white
sugar, and cinnamon.
Mix until a uniform mixture is formed.
Add the flour to the bowl and mix until no more pockets of flour remain.
Set the bowl with the mixture aside.
Place the butter in a saucepan and melt it over medium-low heat. Once
melted, add the brown sugar and stir until it dissolves into the butter.
Increase the heat to medium-high and cook until the mixture starts to
bubble and the sugar is fully dissolved.
Remove the saucepan from the
stove and pour the caramel mixture into a greased 23x23 cm (9x9 inch)
baking pan.
Arrange the sliced banana pieces over the caramel mixture in the pan,
pour the banana mixture from the bowl over them, and use a spatula to
spread it into an even layer.
Bake in the oven for 40-50 minutes.
After baking, cool the cake until
the bottom of the pan is lukewarm.
Use a knife to trim the cake edges that may have overflowed from the
pan, evening them out.
Place a serving plate of the appropriate size
over the opening of the pan, hold the pan and plate together, and rotate
them 180 degrees so that the cake releases from the pan and settles
onto the plate.
Slice the cake and serve the pieces accompanied by a scoop of vanilla
ice cream.
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