Transform overripe bananas into this stunning Brazilian caramelized banana cake with a fluffy, buttery texture that literally melts in your mouth. The rich caramel syrup creates a beautiful golden top while keeping the cake incredibly moist and flavorful.

Ingredients

For the Caramel Syrup:

• 1½ cups granulated sugar (300g / 10.6 oz)
• 1 cup water (240ml / 8 fl oz)
• 9 ripe bananas (preferably spotted/overripe)
• Ground cinnamon to taste

For the Cake Batter:

• 6 large eggs (room temperature)
• 1½ cups granulated sugar (300g / 10.6 oz)
• 1 cup butter or margarine (240g / 8.5 oz, room temperature)
• ¾ cup whole milk (180ml / 6 fl oz, room temperature)
• 3 cups all-purpose flour (405g / 14.3 oz)
• 1 tablespoon vanilla extract
• 1 heaping tablespoon baking powder (20g)
• 1 pinch of salt

Instructions

Step 1: Prepare the Caramel Base

In a heavy-bottomed saucepan, add the sugar and cook over medium heat without stirring until it begins to melt. Gently shake the pan to distribute the melting sugar evenly. Continue cooking until the sugar turns a deep amber color, stirring gently with a wooden spoon.

Step 2: Add Water to Caramel

Carefully add the water to the caramel (it will bubble vigorously). Stir continuously over low heat until the caramel dissolves completely and becomes a smooth, slightly thick syrup. This should take about 5-6 minutes.

Step 3: Arrange Bananas in Pan

Pour the caramel syrup into a 26cm (10-inch) round cake pan or equivalent rectangular pan. Peel the bananas and cut them in half lengthwise. Arrange them cut-side down over the caramel in a single layer. Sprinkle with ground cinnamon to taste.

Next page