15 cl of melted butter
12 cl liquid cream
1 C. c. baking powder
½ tsp. c. vanilla extract or liquid vanilla
5 cl of water
Preheat the oven to 180°C.
Prepare the caramel by pouring the ingredients into a saucepan and leave on the heat until the mixture caramelizes.
Pour the hot caramel into a square mold.
Peel the bananas and cut them in half.
Place them in the mold on the caramel, arranging them in a harmonious way and the rounded part of the bananas at the top.
The dough: In a bowl, whisk together the eggs and sugar until you get a creamy mixture.
Add the melted butter and mix with a whisk, then add the liquid cream and vanilla, mix well then gradually incorporate the dry ingredients (flour and yeast). Combine it all.
Pour the batter over the bananas. Smooth the dough well.
Placing pan in oven for 47 min.
Check the doneness of the cake by inserting the blade of a knife into the dough and if it comes out dry, the cake is ready.
After baking, let the cake cool down then invert it on a plate so that the banana part is on top.