Nothing exceeds the irresistible aroma of a banana cake that comes out of the oven! This traditional recipe has conquered the heart of thousands of Brazilian families. Preparation Economic recipes It is delicious that brings that taste of the grandmother’s house.
The secret is in the perfect combination of mature bananas, gold syrup and a cute dough that melts in the mouth. A dessert that transforms every moment into something special.
How to prepare the inverted caramel banana cake
Prepare this joy in three simple steps: first make a golden syrup with sugar and water, then arrange the mature bananas in shape and finally pour the creamy pasta at the top.
The result will be an inverted cake with an incredible appearance and an unforgettable flavor. The whole process requires about an hour from start to finish. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- For syrup:
- 1 and a half cup of sugar (360 ml)
- 1/2 cup of water (120 ml)
- For the cake:
- Mature Prata Bananas from 6 to 7
- 4 whole eggs
- 1 cup of sugar (240 ml)
- 4 tablespoons of margarine or butter
- 1 cup of milk (240 ml)
- 2 and a half cups of wheat flour
- 1 tablespoon of powder cooking
- 1 whistle of salt
- Cinnamon powder to taste
Methods of preparation
Preparing hot:
- Put a cup and a half of sugar in a pan and bring over medium heat.
- Let it melt completely until a golden caramel forms.
- Add half a cup of water carefully as it can sneeze.
- Mix until it dissolves and set aside to cool.
Prepare the pasta:
- Preheat the oven to 180 ° C. in a large bowl, beat the eggs with sugar until the light cream.
- Add the melted margarine and continue to beat.
- Gradually incorporate the milk, alternating with sifted wheat flour.
- Finally, add the yeast and the pinch of salt, beating gently.
Assembly and finish:
- Pour the syrup in the shape of 30×26 cm without fat.
- Cut the bananas into thick slices and place on the syrup.
- Sprinkle a lot of cinnamon.
- Carefully pour the dough on bananas, spreading evenly with a spoon.
- Cook for 40 minutes.
Unfortunate:
- Remove from the oven and wait only for 5 minutes to Sculd.
- Pass a knife on the edges, place a plate on the pan and turn it quickly.
- Beat slightly in the pan until it is completely released.
SUGGESTIONS
Choose very mature bananas, but not too past: they should be yellow with small points. Never let the cake cool completely before a move, as the syrup will harden. If it does not have a rectangular shape, use a 24 cm round shape. To prevent bananas from combining the dough, they gradually and gently put it. Keep in the refrigerator for a maximum of 3 days covered with movie paper.
Revenue combinations
This cake is perfectly harmonized with fresh coffee in the morning or afternoon tea. Serve with a cream of cream ice cream for an even more special dessert. The ice cream or hot chocolate on cold days follows very well. For special occasions, an extra caramel syrup makes everything even more irresistible.
Conclusion
AND Bolo Banana inverted candies It represents the best of our home kitchen. Simple to do, cheap and with a professional result, it never disappoints. The combination of gold syrup with aromatic bananas creates a unique taste experience. I’m sure this recipe will become one of the favorites in your family, just like mine.
Can I use the Nanica banana instead of the silver banana?
Yes, you can use a very mature Nanica banana. The important thing is that it is at the ideal point: yellow with small dark spots.
Is it necessary to fatte the shape to prepare this cake?
No, the caramel syrup itself prevents the cake from sticking to the shape. This is the reason why it is important to put the syrup before.
How long can I keep this cake?
The cake is kept well for a maximum of 3 days in the refrigerator, covered with paper for films or in closed container.
Why should I unravel the hot cake?
Because when the cake is completely fresh, the syrup hardens and makes it very difficult to reveal without breaking.
Can I freeze this banana cake?
Yes, it can freeze for a maximum of 1 month. Faise of course and, if desired, warms up slightly in the oven before serving.
