Caramelized Banana Cake

A fluffy, moist cake covered with golden bananas and an irresistible caramel sauce.

Serves: 10 to 12 people

Mold: round with a central hole, 22 to 24 cm

Oven: 180 °C

Time: approximately 50 minutes

Ingredients

For the caramel

1 cup sugar

1⁄2 cup hot water

For the banana layer

5 to 6 ripe, firm bananas

1 teaspoon ground cinnamon, optional

For the batter

4 eggs

1 cup sugar

3 tablespoons butter, at room temperature

1⁄2 cup milk

2 ripe bananas

1 teaspoon ground cinnamon, optional

For the batter

4 flour

1 teaspoon ground cinnamon, optional

1 pinch salt

1 tablespoon baking powder

1 teaspoon vanilla extract, optional

Method

1. Prepare the mold

Separate a round mold with a hole in the middle. Do not grease, as the bottom will be covered by the caramel.

Preheat the oven to 180 °C.

2. Make the caramel

Place the sugar in a pan and bring to a boil. Let it simmer, stirring occasionally, until the caramel is golden.

Add the water gradually and with care, as the caramel may bubble.

Pour the caramel immediately into the mold and spread it also a little on the sides.

3. Assemble the bananas

Peel the bananas and cut them in half lengthwise. If they are too large, cut again to fit better in the mold.

Place the cut bananas on top of the caramel, forming a circular pattern around the hole. Place the cut side of the banana facing the bottom of the mold.

Sprinkle the cinnamon on top, if desired.

4. Blend the liquid ingredients

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