2 sticks unsalted butter, soften 1/2 cup packed light brown sugar 3 ripe firm bananas, sliced 1 1/2 cups white sugar 1 tablespoon vanilla extract 2 eggs 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk
Preheat over to 350F. Grease an 8-inch baking pan.
Melt one stick of butter and the brown sugar, mixing constantly until it incorporates and turns into liquid caramel.
Pour caramel into the cake pan, distribute the caramel evenly all over the bottom and side of the pan. Arrange banana slices over the caramel mixture.
In a standing mixer with paddle attachment, mix the remaining butter and white sugar until light and fluffy. Add vanilla and eggs, beat until smooth.
In another bowl, sift flour, baker powder and salt. Add the dry ingredients and milk alternate to butter mixture.
Pour the batter carefully over the banana layer. Distributing evenly.
Bake for 50 to 60 minutes, until golden and a toothpick inserted in the center of the cake comes out clean.
Let the cake rest for a bit so that it cools slightly and the caramel sets to some extent, but try to invert the cake onto a cake plate while it’s still warm.
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