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Ingredients
For the caramelized bananas:
20 g (1 tbsp) butter
20 g (1 tbsp) sugar
2 ripe bananas (or plantains)
For the cake batter:
1 egg
50 g (1/4 cup) sugar
8 g (1 tsp)
vanilla sugar 50 ml (1/4 cup) oil
100 ml (1/3 cup) milk
130 g (1 cup) wheat flour
20 g (2 tbsp) cocoa powder
8 g (1 tsp) baking powderInstructions
Caramelize the bananas:
In a frying pan, melt 20 g of butter over medium-low heat. Add 20 g of sugar and stir until it begins to caramelize (about 2 minutes).
Peel and cut the 2 bananas (or plantains) into thin slices and add them to the frying pan. Bake for about 15 to 20 minutes until golden brown and tender, turning them halfway through cooking. Once the bananas are caramelized, set them aside and let them cool slightly.
Prepare the cake batter:
In a large bowl, whisk together 1 egg, 50g of sugar, and 8g of vanilla sugar until well blended. Add 50ml of oil and 100ml of milk to the mixture and mix until smooth.
Sift together 130g of wheat flour, 20g of cocoa powder, and 8g of baking powder. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
Assemble the cake:
Preheat oven to 350°F (180°C).
In a greased baking dish, place the caramelized bananas evenly on the bottom. Pour
the cake batter over the bananas and level it evenly.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Serving: Let the cake cool for 10 minutes before transferring it to a cooling rack to cool completely.
Serve warm or at room temperature. The caramelized bananas on the bottom will have created a delicious, sweet coating once flipped.
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