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Reverse banana caramel pie
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Ingredients
Directions
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Preheat the oven to 175 ° C. For the caramel, let the butter and sugar slowly melt in a saucepan and shake the pan lightly to distribute the mixture.
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Leave to cook at a low setting until the caramel has a clear syrup color and pour into the baking tin.
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Peel the bananas and halve them in the length. Place the half bananas with the cut surface in the caramel.
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For the cake batter, whisk the butter with the sugar, the vanilla sugar, the coconut and a pinch of salt until creamy.
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Add the eggs one by one and continue to beat for a few minutes at high speed.
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Beat in portions the flour through a smooth and airy batter.
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Pour the batter over the bananas into the mold and fry the cake in the oven for about 50 minutes.
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Allow the cake to cool slightly and then turn it over on a scale. Serve lukewarm. Delicious with a scoop of cream or coconut ice cream.
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Nutrition
525Calories
Sodium0% DV0g
Fat45% DV29g
Protein12% DV6g
Carbs20% DV59g
Fiber0% DV0g
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