Super Fluffy Caramelized Banana Cake
This caramelized banana cake is super fluffy, moist and delicious, perfect for an afternoon coffee or a homemade dessert. The recipe starts with a simple caramel made with sugar and water, which goes into the bottom of the pan with sliced bananas. Then the batter is prepared with eggs, sugar, milk, oil, sifted wheat flour and baking powder, resulting in a tall, soft cake with a caramelized banana topping.
Equipment
- saucepan For preparing the caramel.
- cake pan For assembling and baking the cake.
- knife For slicing the bananas.
- cutting board For supporting the bananas while slicing.
- bowl For preparing the cake batter.
- whisk For mixing the batter ingredients.
- sieve For sifting the wheat flour.
- oven For baking the cake.
Ingredients
- 1 cup sugar for the caramel
- 1/2 cup water for the caramel
- sliced bananas enough to cover the bottom of the pan
- 3 eggs
- 1 1/2 cups sugar
- 1 cup milk
- 1 cup oil
- 3 cups sifted wheat flour
- 1 tablespoon baking powder
Instructions
- Place 1 cup of sugar in a saucepan, spread it evenly and heat over medium-low heat.
- When the sugar begins to melt around the edges, stir carefully until a caramel forms.
- Carefully add 1/2 cup of water and mix until the caramel is ready and more liquid.
- Pour the caramel into the bottom of the pan and spread well.
- Arrange the sliced bananas over the caramel until the entire base of the pan is covered. Set aside.
- In a bowl, add the eggs and 1 1/2 cups of sugar.
- Mix very well with a whisk until the sugar dissolves.
- Add the milk and oil, stirring only until incorporated.
- Add the sifted wheat flour gradually and stir slowly until the batter is smooth and homogeneous.
- Add the baking powder and mix gently until incorporated.
- Pour all the batter into the caramelized pan, over the bananas, and spread well.
- Bake in a preheated oven at 180 degrees for about 40 minutes, or until the cake is fully baked.
- Remove from the oven, let cool slightly, cut into slices and serve.
Video
Notes
Prepare the caramel over medium-low heat so it does not burn. When the sugar starts melting around the edges, stir carefully until dissolved. The caramel becomes more liquid after adding the water, which helps spread it in the pan. Use ripe but firm bananas so they keep their texture after baking. Sifting the flour helps make the batter smoother and fluffier. Wait a few minutes before unmolding so the caramel does not run too much.
Nutrition
Calories: 365kcalCarbohydrates: 57gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 48mgSodium: 120mgPotassium: 210mgFiber: 2gSugar: 34gVitamin A: 85IUVitamin C: 4mgCalcium: 75mgIron: 2mg
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