Topping
2 cups (1 3/4 sticks) unsalted butter, softened
1 cup water
2 tablespoons all-purpose flour
4 ripe bananas, sliced
Cake Batter
4 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 1/3 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon vanilla extract
Accessory
A 9-inch (23 cm) springform pan
Topping
2 cups (1 3/4 sticks) unsalted butter, softened
1 cup water
2 tablespoons all-purpose flour
4 ripe bananas, sliced
Cake Batter
4 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 1/3 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon vanilla extract
Accessory
A 9-inch (23 cm) springform pan
Topping
In the prepared pan, mix together butter and water
Microwave on high for 10 minutes
Remove from microwave and mix well
Bake in a preheated oven at 350°F (180°C) until golden brown
Remove from oven and let cool slightly
Add softened butter to the mixture and mix well
Mix until smooth
Arrange sliced bananas at the bottom of the pan and set aside
Cake Batter
In an electric mixer, beat eggs with sugar until light and fluffy
Add softened butter, vegetable oil, and vanilla extract
Beat for 1 minute
Gradually add flour, yeast, and salt
Mix until just combined
Pour batter into the prepared pan over the caramel topping
Microwave on high for 10 minutes or until the cake is firm to the touch
Let cool for 10 minutes before removing from pan.
