Ingredients
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- 2 bananas
- 170 g. cow butter
- 100 g. brown sugar, granulated
- 220 g. white sugar, crystalline
- 2 eggs
- 225 g. flour for all purpose
- ½ tsp cinnamon
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 sprig vanilla *
- 60 g. cream with 35% -36% fat
- 60 g. fresh milk
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Directions
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- Put 80 g. of butter in a small pan with brown sugar and melt over very low heat.
- Then pour the mixture into a rectangular cake pan.
- Peel the bananas, cut them lengthwise in half and place them in the pan one next to another.
- Place the tray in the refrigerator for 10 minutes to freeze the butter.
- Preheat oven to 170 ° C.
- Meanwhile, prepare the mixture.
- Beat in the mixer, with the wing the remaining butter (which should be at room temperature) with white sugar until white and fluffy and add one by one the eggs.
- Once fully integrated, stop mixing.
- In a bowl, sift the flour, cinnamon, baking powder and soda and slowly add them to the egg-butter mixture and stir together with a spatula.
- Use a knife to cut along the sprig of vanilla, open in the middle and gather from inside all the black tiny seeds.
- Pour them in the mixture and stir so they go everywhere.
- Finally add the cream and milk and mix again.
- Pour the mixture into the pan, over bananas.
- Bake in the preheated oven for about 45 minutes.
- Remove the cake from the oven, wait 5 minutes to cool slightly and carefully invert on a plate so that the bananas are on top.
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H συνταγή είναι του Στέλιου Παρλιάρου από το steliosparliaros.gr
Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
