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
-
20 minDessertcoconut milk, lemongrass, sugar, mascarpone, coconut grater, lime,coconut-lime grass semifreddo
-
180 minDessertpress orange, white caster sugar, wheat flour, baking powder, ground cinnamon, unsalted butter, vanilla sugar, medium sized egg, creme fraiche, banana,banana bread with orange
-
80 minDessertwalnut oil, lemon, Orange Marmelade, pears, gorgonzola, walnuts,pear with gorgonzola
-
20 minDessertSesame seed, lemon, low-fat quark, liquid honey, ready-to-eat mango, small watermelon, Kiwi, fresh strawberry, fresh fresh mint,summer fruit with lemon-sesame-cheese dip
Nutrition
525Calories
Sodium0% DV0g
Fat45% DV29g
Protein12% DV6g
Carbs20% DV59g
Fiber0% DV0g
Loved it