1/4 cup of water (60 ml)
1 1/4 cups all-purpose flour (225 g)
3 medium-sized bananas, cut into pieces
1/4 cup butter (50 g)
3/4 cup wheat flour (90 g)
2 cups milk (480 ml)
5 eggs (separate whites and yolks)
1/4 cup of water (60 ml)
1 1/4 cups all-purpose flour (225 g)
3 medium-sized bananas, cut into pieces
1/4 cup butter (50 g)
3/4 cup wheat flour (90 g)
2 cups milk (480 ml)
5 eggs (separate whites and yolks)
Preheat the oven to 200°C (hot)
Grease a refractory mold with butter and dust it with all-purpose flour
In a medium-sized pan, bring water and half of the flour to a boil until it forms a caramel (about 5 minutes)
Add bananas and cook, stirring occasionally, until they form a puree (about 3 minutes)
Set aside
In another pan, melt butter over high heat
Add wheat flour and stir until it forms a consistent mass (about 3 minutes)
Add banana puree and mix well until it's homogeneous (about 3 minutes)
Add milk, yolks, and cook, stirring constantly, until it thickens (about 4 minutes)
Add the remaining flour, mix, and remove from heat
Transfer to a bowl and let it cool
While that's cooling, in an electric mixer, beat egg whites until they're firm
Gradually add them to the banana cream, mixing delicately with a spatula or spoon, and pour into the prepared mold
Bake in the preheated oven at 180°C (medium) and reduce temperature to 160°C (low)
Bake until golden brown (about 35 minutes)
Serve immediately
424 calories per serving
