If you love bananas, this is the recipe you need; The batter is simple – a butter cake batter with cinnamon, an ingredient that goes great with bananas
Caramel and bananas
- 1 cup white sugar
- 3 tbsp Truly Grass Fed salted butter, chilled and in pieces
- 6 large ripe bananas, halved lengthwise yellow and with black spots
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon, or to taste
- 125 g salted butter, at room temperature
- 1½ cups sugar
- 3 eggs
- 1 cup plain yogurt
- 1 tbsp vanilla extract
- Preheat the oven to 180ºC (350ºF / moderate / Gas 4). Just set aside a medium-sized baking pan, as there is no need to grease it.
- For the caramel, heat the sugar in a small pan and, moving the pan once in a while, cook until it turns light golden brown. Immediately, stir the butter into the caramel and carefully, as the caramel is very hot – pour into the cake pan. Don’t worry if it looks uneven. Swirl the pan around so that the caramel coats all the bottom sides of the pan.
- Arrange banana halves over the caramel to cover completely, without letting any free spaces between them.
- For the batter, combine the flour, baking powder, and cinnamon in a bowl and set aside.
- Using an electric mixer, combine butter and sugar until fluffy. Add 1 egg and, when fully incorporated, add another one, beat more, and then add the last one. Lastly, add the yogurt, vanilla extract, and beat until a smooth, even batter is obtained.
- Using a spatula, gently fold in dry ingredients.
- Pour the batter over the bananas and pop into the oven.
- Bake for about 45 minutes until the cake is golden brown, risen, and an inserted toothpick comes out clean.
- Allow the cake to cool for 5 minutes. Carefully slide the blade of a knife between the cake and the pan. Transfer the cake to a plate and replace any piece of banana left behind in the pan.
- Serve the cake warm or at room temperature.