1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
2 ripe bananas, sliced lengthwise
Mixture
1/2 cup heavy cream
1 tablespoon apple cider vinegar
3/4 cup unsalted butter at room temperature
1 cup all-purpose flour
3 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
1 1/2 teaspoons baking soda
1 cup rolled oats
1 1/2 cups all-purpose flour
Acessory
Form a circle with 20 cm in diameter
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
2 ripe bananas, sliced lengthwise
Mixture
1/2 cup heavy cream
1 tablespoon apple cider vinegar
3/4 cup unsalted butter at room temperature
1 cup all-purpose flour
3 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
1 1/2 teaspoons baking soda
1 cup rolled oats
1 1/2 cups all-purpose flour
Acessory
Form a circle with 20 cm in diameter
Cake Top
Melt the butter in the form over medium heat until melted
Remove from heat and spread the melted butter at the bottom and sides of the form
Dust with flour and cinnamon
Arrange banana slices and reserve
Mixture
1
Preheat oven to high temperature
In a bowl, mix heavy cream with apple cider vinegar and reserve
2
In a stand mixer, beat the butter and flour until smooth
One by one, add the eggs, beating well after each addition
3
Add vanilla extract, heavy cream mixture, chocolate chips, baking soda, rolled oats, and all-purpose flour to the butter mixture
Mix well and set aside
Bake for 1 hour or until a toothpick inserted into the cake comes out clean
Remove from oven and unmold
Serve warm or at room temperature
