Caramelised banana cake

Ingredients:

6 ripe bananas

200 g of sugar (for caramel)

180 g of butter

200 g of sugar

6 eggs

250 g of unleavened T55 wheat flour

1 heaped teaspoon of ground cinnamon

1 teaspoon of vanilla essence

1 teaspoon full of baking powder

butter to grease

1 round shape 30 cm in diameter

Preparation:

1. In a pan, place 200 g of sugar and 150 ml of water.

Stir and boil until it reaches the caramel point.

2. When the caramel is dark, pour it into the tin and quickly spread it evenly.

Allow the pan to cool and when it is cool, butter it.

3. Peel the bananas.

Cut them into slices and spread on the bottom of the pan.

4. In a bowl, place the remaining 200 g of sugar and butter.

If it is too hard, soften it slightly in the microwave.

Beat until creamy.

5. While beating, add the vanilla essence, cinnamon and broken eggs one by one to the cream.

After everything is well beaten, gradually add the flour and baking powder.

Beat just until everything is well mixed.

Spread the dough over the top of the banana.

6. Place in a preheated oven at 180 °C and cook for approximately 35 minutes.

Before removing the cake from the oven, check that it is cooked with a toothpick.

After the cake is cooked, remove it and unmold immediately so that the caramel does not start to solidify.