This is also one of those recipes that seems complicated but is really easy! To start you need to make a caramel. I made it in the English cake pan, on the stovetop. I added 3 tablespoons of sugar and waited for it to melt over low heat. I added 3 tablespoons of boiling water and mixed until the sugar crystals melted completely.
I spread the syrup well all over the pan, including the sides, then “glued” the bananas in strips to the bottom and chopped in any way (lol) on the sides of the pan. I used 2 and 1/2 bananas.
For the dough, I mixed it by hand, using a wire whisk.
I mixed:
2 lightly beaten eggs;
1 cup (tea) of warm milk;
3 tablespoons of oil;
1/2 mashed banana (I added it to the dough because it was left over from the bananas I used to line the mold);
1 and 1/2 cup (tea) of sugar;
2 cups (tea) of flour;
1 teaspoon of cinnamon;
1 tablespoon of baking powder.
I mixed well and placed it on top of the bananas (you don’t need to grease the pan for this recipe). I baked it at 200º (preheated oven) until golden, approximately 35 minutes.
Important:
1. my English cake pan is not very big and there was a little dough left over (I made 2 cupcakes). You can use any format that works.
2. This cake must be unmolded while still hot. Remove from the oven, wait 5 minutes just to avoid burning your hand and remove from the mold (it comes out easily).
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