Banana cake we make when the banana is already “ripe” for consumption. It is great for making cake because it is very sweet and you can reduce the amount of sugar used in the dough. For this recipe I used a small banana, but it can be any that is very ripe, and if there’s one thing we never lack here at home, it’s bananas! I’ve even made several posts because I love banana cake.
Ingredients:
1 pot (170g) of full-fat natural yogurt;
2 dwarf bananas;
80 ml of vegetable oil;
2 large eggs;
1 and 1/2 cups (tea) wheat flour;
1 and 1/2 cups (tea) of refined sugar (1/2 for the caramel and 1 for the dough);
2 col. (soup) of water;
1 col. German Natural Sweet Pinch (soup);
1 cabbage (soup) level of ferment em pó.
In the pan where you will bake the cake, mix 1/2 cup (tea) of sugar with water and place it on the stove over low heat as soon as it melts, let the mixture caramelize, turning the pan every now and then to avoid burning. .
Spread the caramel along the sides of the mold and in the center, then cut a banana into slices and place it over the caramel.
Mash the other banana and mix it with the rest of the ingredients, you can beat everything manually and then put it in the mold. Bake in a preheated oven at 180ºC for approximately 40 minutes, but be careful when still hot.
As it is super cute, it needs delicacy to unmold, ok?
Pinch Natural Sweet German is a seasoning to be used in sweet dishes, it has a delicious aroma of apple with spices but combines wonderfully with preparations that contain fruit. To buy this and other delicious
Click to vote on this post!
