Ingredients for 4 people
- 110 gr. butter, softened at room temperature
- 2 tbsp. butter for baking pan
- 1 1/4 cups teaspoon brown sugar
- 2 bananas, cut in half lengthwise
- 1 banana mashed in the multi
- 2 eggs lightly beaten
- 1 and others honey
- 3/4 cup tea for all uses, sifted
- 1/3 cup self-inflating tea, sifted
- 1/3 cup tea milk
Implementation
- Preheat the oven to 180 degrees.
- Spread an elongated cake pan with a base dimension of 9 x 19 cm and a depth of 6 cm and line it with baking paper, which you make sure to protrude 2 cm around the perimeter to turn over and unmold the cake easily.
For the caramelized bananas
- In a saucepan put 10 gr. butter, 1/2 cup brown sugar and 3 tbsp. cold water and simmer over medium heat, stirring constantly for 3-4 minutes or until sugar is dissolved.
- Once it comes to a boil, boil it for another 3 minutes or until it thickens. Once it thickens, pour it on the base of the pan and spread it evenly.
- Cut the bananas in half, vertically, lengthwise and cut them at the edges so that they fit exactly at the base of the pan (9 cm) and place them on the base of the pan on top of each other next to each other with their cut side facing down, on the syrup.
For the cake
- In a large bowl, place the remaining butter and remaining sugar and beat with a mixer, on high speed, for about 5 minutes until fluffy.
- Gradually add the eggs, one at a time, beating well after each addition until incorporated.
- Add the honey, the mashed banana and in two portions the two flours and the milk, beating well after each portion until the mixture is homogenous.
- Spread the mixture in the pan, on top of the bananas and bake in the preheated oven for 55-60 minutes.
- Remove from the oven and let it stand for 5 minutes in the pan. Then turn it over on a grill until it cools down well.