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Fluffy caramelized banana cake

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Fluffy caramelized banana cake


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Tempo de preparo

1 hour(s)


12 servings

  • Ingredients
  • Recipe
  • eggs3 unit(s)
  • Milk1 cup
  • Oil1/2 cup
  • Sugar2 cup
  • Wheat flour2 cup
  • Yeast1 tablespoon
  1. Caramel topping: 3/4 cup sugar; 1/2 cup hot water (bring to boil until balls form); the amount of banana can vary by the type you choose. To cover my shape in this recipe I used 4 units of dwarf banana. Prepare the form: In a wide-bottomed pan (type frying pan), place the sugar to melt over low heat without stirring for a few minutes and as soon as all the sugar has melted (be careful not to burn), add to the hot water, mix until it becomes a homogeneous caramel. Pour over the form at the bottom and pass on the sides. Arrange the bananas cut lengthwise or in slices as in the photo. An important detail, this cake grows a lot, so I recommend a medium round or rectangular shape. Book and light your oven at 180º
  2. HOW TO MAKE THE DOUGH: In a blender, beat the eggs, oil and sugar for a few minutes. Add the milk and beat again. With the blender still on, add the wheat flour little by little, until you finish beating the 2 cups of wheat flour. Turn off and add the yeast. Whisk lightly, just to add (use the pulse key). When you feel that the dough has absorbed all the yeast, pour it over the prepared pan and bake. It takes 40-45 minutes, depending on your oven. When you do the toothpick test and it comes out clean, you can turn off the oven, wait for it to cool a little and misinform. It doesn't break and comes out easily if you greased it properly and made the caramel like I taught. Another thing, the cake doesn't taste like oil and the dough as you can see in the pictures is soft, it doesn't even look like a blender. You can use a few drops of vanilla if you wish, but you don't need just a suggestion.

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