Twisted aromatic banana cake with cream and caramel
Ingredients
- 2 tsp vegetable oil
- 300 g sugar
- 200 g butter
- 3-4 bananas
- 1 pinch salt
- 2 tsp vanilla sugar
- 4 eggs
- 100 g sour cream
- 1 tsp baking powder
- 275 g Flour
Utensils
- Round Pan
- Skillet
- Knife
- Cutting Board
- Bowl
- Hand Mixer
- Serving Plate
Instructions
- Preheat the oven to 180°C.
- Grease the baking tin generously with cooking oil.
- Spread 150 g of the sugar in an even layer on the bottom of the pan.
- Met over a medium heat until the caramel has turned light brown.
- Do not stir the caramel as it melts, just toss the pan gently.
- Then add 50g butter, stir thoroughly and pour the caramel into the prepared baking dish.
- Peel and slice the bananas.
- On the Lay the caramel layer in the baking dish.
- In a bowl, add the remaining butter, salt, remaining sugar and vanilla sugar.
- Beat until fluffy with a hand mixer.
- While the mixer is running, break in the eggs one at a time and mix until the dough has become homogeneous.
- Then add sour cream and baking powder and mix.
- Finally add the flour little by little and mix thoroughly.
- Put the finished dough into the baking tin g eat tap the pan a few times on the table to remove any additional air bubbles from the dough.
- Bake in the preheated oven for approx. 30-40 minutes until golden.
- Then allow the banana cake to cool slightly and then turn out onto a serving plate, so that the bananas are on top.
- Decorate banana cake with mint leaves before serving.
Only a firm baking pan should be used for this banana cake so that the caramel does not spill out during baking.
