A moderately sweet cake with a very rich banana taste and caramel aroma simply cannot leave you indifferent!
It is necessary
- For the banana layer:
- - 90 g muscovado sugar;
- - 2, 5 tbsp. butter;
- - 4 ripe bananas;
- - juice of one lemon;
- For the test:
- - 280 g flour;
- - 1, 3 tsp baking powder;
- - 0.75 tsp soda;
- - 0.75 tsp salt;
- - 2 tsp ground cinnamon;
- - 200 g of sugar;
- - 40 g of butter;
- - 2 large eggs;
- - 330 g banana puree;
- - 160 g sour cream;
- - 0.5 tsp vanilla extract;
- - 100 g of chocolate 72%.
Instructions
Step 1
I recommend baking the pie in a solid form, and best of all in a frying pan with a removable handle suitable for baking. Melt butter (2, 5 tablespoons) in a frying pan with 90 g of sugar. The sugar must be completely dispersed! While this is happening, slice the banana. Then put the banana slices in caramel and pour over with lemon juice.
Step 2
Put the oven to heat up to 180 degrees. Sift flour with baking powder, baking soda, salt and cinnamon. Chop the chocolate on a coarse grater. Melt the butter and cool slightly. Beat eggs with a mixer with sugar until light mass. Add vanilla extract and stir. Add butter and sour cream and stir again. Finally, add the banana puree and chocolate pieces, stir until smooth and pour the mixture over the bananas.
Step 3
We send it to the preheated oven for 50-60 minutes. Before removing from the mold, run along the edges with a knife and turn over onto a plate. Enjoy your tea!
