Topping:
2 cups all-purpose flour
1 cup heavy cream
2 tablespoons butter
4 ripe bananas, sliced.
Cake:
4 eggs
1 cup all-purpose flour
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
Topping:
2 cups all-purpose flour
1 cup heavy cream
2 tablespoons butter
4 ripe bananas, sliced.
Cake:
4 eggs
1 cup all-purpose flour
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
Topping:
In a microwave-safe bowl, mix the flour with the heavy cream and microwave on high for 10 minutes
Remove and mix
Microwave again and let it cook for an additional 10 minutes or until the caramel is golden brown
Remove and add the butter
Mix well
Arrange the banana slices at the bottom of the bowl and reserve
Cake:
Beat the eggs with the flour until a smooth mixture forms
Add the softened butter and oil
Beat well
Add the all-purpose flour, yeast, and vanilla extract and mix carefully
Transfer to the microwave-safe bowl with the caramel and microwave on high for 10 minutes or until the cake is set
Let it rest inside the microwave turned off for approximately 10 minutes
Remove and unmold.
