2 cups of sugar
1/2 cup of water
12 ripe bananas
1 teaspoon of cinnamon
2 teaspoons of all-purpose flour
50g of butter
1/2 cup of milk
3 eggs
1 1/2 cups of all-purpose flour
1 1/2 cups plus 2 tablespoons of all-purpose flour
1 teaspoon of active dry yeast
2 cups of sugar
1/2 cup of water
12 ripe bananas
1 teaspoon of cinnamon
2 teaspoons of all-purpose flour
50g of butter
1/2 cup of milk
3 eggs
1 1/2 cups of all-purpose flour
1 1/2 cups plus 2 tablespoons of all-purpose flour
1 teaspoon of active dry yeast
Combine the 2 cups of sugar and 1/2 cup of water in a small saucepan and bring to a boil, stirring occasionally, until the sugar dissolves and turns golden brown (caramelizes)
Brush the bottom and sides of a 30cm round baking dish with this caramel
Peel the bananas and slice them into thin rounds
Arrange them over the caramel, covering the entire surface
On top, mix together the cinnamon and all-purpose flour and sprinkle it evenly over the banana slices
Set aside. Reserve
Combine the butter and milk in a small saucepan and warm it slightly
Beat the eggs with the sugar until light and fluffy
Alternate adding the milk and all-purpose flour mixed with yeast, beating well after each addition
Pour the batter into the prepared baking dish over the bananas
Bake at moderate heat (180°C) for about 40 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven and let cool immediately
Serve warm or cold
Cut into 20 slices.
