- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 800 kcal
Quick summary
“The caramelized banana cake combines a fluffy crumb with ripe bananas on a base of golden syrup. When unmolding warm, the syrup spreads over the surface, creating an impeccable presentation for afternoon coffee.”
What you need to know
- The sugar caramel at the bottom of the pan transfers color and moisture to the batter during the 35 minutes in the oven.
- Beating the butter with the sugar until a light cream forms ensures lightness in the internal texture.
- The addition of mashed bananas and the alternation of flour and milk prevent the batter from becoming heavy.
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup of butter
- 3 mashed ripe bananas
- 3 eggs
- 1 tablespoon baking powder
- 1/2 cup milk
- 1/2 cup of sugar for the caramel
Instructions
Principal
- In a pan, melt 1/2 cup of sugar until it forms a caramel and pour into the greased mold.
- In the mixer, beat the butter with the remaining sugar until a light cream is formed.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the mashed bananas into the cream and mix.
- Sift the flour and baking powder, and add to the mixture, alternating with the milk.
- Pour the batter over the caramel in the pan.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool before unmolding.
- Serve warm or at room temperature.
Chef's tips
- Unmold the cake while it is warm, about 10 minutes after the oven, preventing the caramel from hardening in the pan.
- Use very ripe apple bananas with dark peels to get maximum moisture and sweetness in the batter.
- Cook the caramel sugar over low heat without stirring with a spoon so the syrup does not crystallize.
Variations
- Add 1 teaspoon of ground cinnamon sifted with the flour to intensify the aroma.
- Line the caramelized bottom with banana slices before putting the dough in the baking dish.
- Mix 1/2 cup of chopped walnuts or nuts to the dough to ensure crunchy texture.
Substitutions
- Butter can be substituted with 1/2 cup of vegetable oil or margarine with 80% fat content.
- Regular milk can be exchanged for skim milk or coconut milk in the same measurement of 1/2 cup.
- The refined sugar in the dough can be replaced by brown sugar to give toasted notes.
How to store
Keep the cake covered under a dome or in a closed container for up to 2 days in a cool place. In hot temperatures, keep in the refrigerator in an airtight container for up to 4 days to prevent the fruit from souring.
Can it be frozen?
Freezing the cake with caramel is not recommended, as the syrup liquefies and leaves the dough soggy upon thawing. If you need to freeze, freeze slices of the dough without syrup in plastic wrap for up to 2 months.
What to serve with
Serve the slices accompanied by unsweetened drip coffee or hot black tea to contrast with the sweetness. A portion of cured minas cheese or sliced cream cheese also complements the banana flavor.
Frequently asked questions
Can I make the syrup directly in the cake pan?
Yes, if you use a traditional aluminum mold, you can melt the sugar directly on the stove burner over low heat before adding the batter.
Does the cake need a mixer or can it be mixed by hand?
The mixer is recommended to aerate the butter with the sugar, but you can beat vigorously with a manual wire whisk until lightened.
Why can't I unmold the cake after it's completely cold?
If the cake cools completely in the pan, the sugar caramel solidifies at the bottom and sticks to the metal, breaking the cake when unmolding.
What type of banana is most suitable for this recipe?
The Nanica banana is the best option because it is sweeter and softer after mashing, but very ripe Prata bananas also result in an excellent structure.
