Recipe inspired by an old one that Ana Maria Braga made using dulce de leche and banana. Mine is simpler, but just as delicious and original. The quantities I will describe are for a pan of English cake. If you make it in a larger pan you will need to double or triple the recipe.
Start by greasing a pan well with unsalted butter or margarine and sprinkling a mixture made with 2 tablespoons of sugar and 1 teaspoon of cinnamon. There will be some of this mixture left, save it for use at the end.
Take slices of bread and use a rolling pin to flatten them. You don’t need to remove the shell. I used about 10 slices.
Now peel the bananas (I used nanica, which is sweeter, but you can use whatever you want. I used about 6 bananas. Sorry guys for the approximate quantities, I really did it on intuition and didn’t pay much attention to the details, but the process goes like this: scroll the banana in sugar with cinnamon and roll it in flat bread like a roulade.
If the banana is as large as the one I used, cut it in half (then wrap each half in 1 slice of bread). Cut the roll in half and arrange it on the baking sheet until it fills the entire space.
Mix 1 lightly beaten egg, 250 ml of milk and 2 tablespoons of sugar. Pour this mixture over the banana rolls, sprinkle sugar and cinnamon and place in a preheated oven at 180º. Keep an eye on it because the bread burns easily. So when the liquid dries, turn off the oven.
In mine it took 55 minutes, but this time can vary wildly from oven to oven. I just converted my oven to piped gas and it seems to me that it is weaker, but I still need to do other tests.
Wait 15 minutes to unmold.
Suggestion: serve hot with ice cream. It looks soooo good!
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