Reverse banana caramel pie

Name: reverse banana caramel pie
Total time: 20 min
Yield: 8
Ingredients: 100 gram salted butter for the caramel; 100 gram light brown caster sugar for the caramel; 4 banana for the cake; 150 gram butter for the cake; 150 gram light brown caster sugar for the cake; 1 bag vanilla sugar for the cake; 2 tablespoon coconut grater for the cake; 4 egg for the cake; 150 gram self raising flour for the cake

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.