Filter
Reset
Sort ByRelevance
Red-run
Reverse banana caramel pie
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Leave to cook at a low setting until the caramel has a clear syrup color and pour into the baking tin.
-
Peel the bananas and halve them in the length. Place the half bananas with the cut surface in the caramel.
-
For the cake batter, whisk the butter with the sugar, the vanilla sugar, the coconut and a pinch of salt until creamy.
-
Add the eggs one by one and continue to beat for a few minutes at high speed.
-
Beat in portions the flour through a smooth and airy batter.
-
Pour the batter over the bananas into the mold and fry the cake in the oven for about 50 minutes.
-
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.
Blogs that might be interesting
-
10 minSmall dishmango, lime, lime juice, honey, fresh raspberry, frozen raspberries,mango lime sorbet and fresh raspberry sauce
-
285 minDessertgelatin white, sugar, strawberries, almond liquor (liquor), beaten cream, sunflower oil, long fingers,strawberry Charlotte
-
35 minDessertlime, lemongrass, milk, short-cooking dessert rice, salt, cane sugar,oriental rice porridge under a caramel layer
-
45 minDessertvanilla bean, almond paste, medium sized egg, ground cardamom, elstar apple, fresh puff pastry, granulated sugar,apple dumplings with vanilla and food
Nutrition
525Calories
Sodium0% DV0g
Fat45% DV29g
Protein12% DV6g
Carbs20% DV59g
Fiber0% DV0g
Loved it