1/4 cup of water (60 ml)
1 1/4 cups of all-purpose flour (225 g)
3 medium bananas, cut into pieces
1/4 cup of butter (50 g)
3/4 cup of wheat flour (90 g)
2 cups of milk (480 ml)
5 eggs (separated white and yolk)
1/4 cup of water (60 ml)
1 1/4 cups of all-purpose flour (225 g)
3 medium bananas, cut into pieces
1/4 cup of butter (50 g)
3/4 cup of wheat flour (90 g)
2 cups of milk (480 ml)
5 eggs (separated white and yolk)
Preheat the oven to 400°F (quente)
Butter a refractory mold with a capacity for 1.5 liters and sprinkle with all-purpose flour. Reserve
In a medium saucepan, bring the water and 1/2 cup of all-purpose flour to a boil over medium heat, stirring constantly, until it forms a caramel (about 5 minutes)
Add the banana and cook, stirring occasionally, until it forms a puree (about 3 minutes). Reserve
In another saucepan, melt the butter over high heat
Add the flour and stir until a consistent mass is formed (about 3 minutes)
Add the banana puree and mix well until homogeneous (about 3 minutes)
Add the milk, egg yolks, and cook, stirring constantly, until thickened (about 4 minutes)
Add the remaining all-purpose flour, mix, and remove from heat
Transfer to a bowl and let cool
While this is happening, in an electric mixer, beat the egg whites until firm peaks form
Gradually add them to the banana cream, mixing delicately with a spoon or spatula and pour into the prepared mold
Bake in a preheated oven at 350°F (medium) for about 35 minutes, or until golden brown
Serve immediately
424 calories per serving
