Transform overripe bananas into this stunning Brazilian dessert with a fluffy, buttery texture that melts in your mouth. The rich caramel syrup creates a golden top while keeping the cake incredibly moist and flavorful.
Ingredients
Caramel Syrup
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1½ cups granulated sugar (300g / 10.6 oz)
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1 cup water (240ml / 8 fl oz)
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9 ripe bananas (preferably overripe, spotted)
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Ground cinnamon, to taste
Cake Batter
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6 large eggs, room temperature
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1½ cups granulated sugar (300g / 10.6 oz)
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1 cup butter or margarine (240g / 8.5 oz), room temperature
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¾ cup whole milk (180ml / 6 fl oz), room temperature
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3 cups all-purpose flour (405g / 14.3 oz)
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1 tbsp vanilla extract
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1 heaping tbsp baking powder (20g)
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1 pinch of salt
Instructions
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