Caramelized Banana Cake

In the blender, add:

eggs;

sugar;

butter;

milk;

2 ripe bananas;

vanilla extract.

Blend for approximately 2 minutes, until a uniform and creamy mixture is obtained.

5. Prepare the batter

Transfer the mixture to a bowl. Add the sifted flour, cinnamon, and salt.

Mix gently with a whisk or a spatula until the batter is smooth. Avoid overmixing after adding the flour.

Finally, add the baking powder and mix gently just until incorporated.

6. Place the batter in the mold

Carefully place the batter over the bananas, spreading it evenly throughout the mold.

Gently tap the cake on the counter to remove possible air bubbles and level the mass.

7. Bake the cake

Preheat the oven for about 40 to 50 minutes.

Test the stick: stick it to the side of the cake, avoiding hitting a banana. It should come out clean or with a few moist crumbs.

8. Unmold correctly

Remove the cake from the oven and wait only 5 to 10 minutes.

Pass a thin knife along the sides and around the central hole. Place the plate on the cake and turn it all at once.

Do not wait for the cake to cool completely inside the mold, as the caramel may harden and become difficult to unmold.

Tips to make it perfect

Use medium to firm bananas. If they are too soft, they may fall apart during preparation.

If any part of the caramel sticks to the mold, heat the bottom for a few seconds over very low heat and pour the syrup over the cake.

To make the batter even more moist, substitute 1⁄4 of a cup of milk for 1⁄4 of a cup of heavy cream.

Serve warm or at room temperature. The cake goes very well with fresh coffee.