Caramelized banana cake (inverted)

caramelized banana cake4

We have already spoken here on the website of several cake recipes, but one of the most requested recipes in the comments was the caramelized banana cake, or also called the inverted banana cake.

This recipe is very simple, but in some moments of preparation you need to pay close attention. I say this because the secret to the perfect cake is first in the choice of ingredients, do not use too ripe bananas, because when going to the oven they can melt too much and not become the shape of the banana.

Another thing in the preparation is to be careful when unmolding the cake, so the cake will come out perfectly.

caramelized banana cake4

Caramelized banana cake recipe

260 grams of sugar (1 + 1/3 cups)
60 grams of margarine (1 and 1/2 tablespoons)
03 eggs
220 ml of milk (1 cup)
260 grams of wheat flour (2 full cups)
12 grams of baking powder (1 tablespoon)

How to prepare the cake:
In a blender, mix all ingredients (minus the baking powder) then add the baking powder and beat until the yeast is mixed into the dough. Then make the banana syrup

Topping Ingredients:
200 grams of sugar (1 cup)
03 bananas

Method of preparation:
Melt the sugar over low heat until it turns into a syrup.
Put 5 tablespoons of water, one at a time, until all the syrup is diluted and thickened a little.

caramel banana cake
Pass the mold release completely, if you don’t have it here on the site, we already teach you how to make homemade mold release for cake.

Pour the syrup into the bottom of the pan and cover with banana layers, remember to chop the bananas into slices. And throw the rest of the syrup over the banana again.

caramelized banana cake recipe2
then put the cake dough you made and bake in the preheated oven 180 degrees.

inverted banana cake

Unmold the cake while still warm, not too hot, always patting
in the form before turning the pan to ensure that it is completely loose
before turning, after turning, lift the shape slowly and carefully until qa
decorated banana release from the shape.

inverted banana cake

Shape Model and Size:
• Option 1: Ballerine roasting pan 20x5cm (diameter) – 2 units (350g each)
• Option 2: Home-made Galvanotek G 220 – 3 units (230g

This cake is valid for 7 days, but I doubt it will last that long. Because this cake is delicious, quickly you will consume.
I hope you enjoyed the recipe.

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *

cake dough needs to rest

Cake dough need to rest? Know care and what NOT to do!

Folded puff pastry

How to make puff pastry: complete step by step