Make a delicious and beautiful banana cake that is perfect for breakfast and afternoon snack. See how wonderful this recipe is!
Inverted Banana Cake
6
servings30
minutes1
hourFor your banana cake to be just perfect, use these ingredients listed and follow the step-by-step preparation method.
Ingredients
1 and 1/2 cup (tea) of sugar or 276 grams (to caramelize the mold)
4 eggs or 200 grams
2 cups (tea) of granulated sugar or 368 grams (you can use demerara or fine crystal)
1/4 cup unsalted butter at room temperature or 50 grams (you can use unsalted margarine), but the texture and taste with butter is better
1 cup (tea) of milk or 210 ml or 210 grams
1 and 1/2 tablespoon of baking powder or 22 grams
2 cup (tea) of wheat flour or 272 grams
1/2 tablespoon of vanilla essence or 8 grams
5 dwarf bananas or cockatiel but it can be 7 or 8 silver or white bananas
Directions
- In a baking dish, add 1 and 1/2 cups (tea) of sugar or 276 grams (to caramelize the shape);
- Bring to a boil and let it caramelize by mixing/squeezing;
- Spread the caramel over the mold;
- In a mixer, add 4 eggs or 200 grams;
- Add 2 cups (tea) of refined sugar or 368 grams (you can use demerara or fine crystal);
- Beat well for 10 minutes at maximum speed;
- Add 1/4 cup (tea) of unsalted butter at room temperature or 50 grams (you can use unsalted margarine), but the texture and taste with butter is better;
- Beat for 2 minutes at maximum speed;
- Add 1 cup (tea) of milk or 210 ml or 210 grams;
- Add 1 and 1/2 tablespoon of baking powder or 22 grams;
- Add 2 cup (tea) of wheat flour or 272 grams;
- Beat on low speed for 2 minutes;
- Add 1/2 tablespoon of vanilla essence or 8 grams;
- Hit more;
- Cut the bananas lengthwise into 3 parts;
- Add them on top of the caramel;
- Add the dough on top;
- Bake in a preheated oven at 170 degrees for approximately 1 hour;
- Your inverted banana cake is ready!
