For the dough
1 cup of wheat flour (120 g)
1/4 cup of butter (50 g)
1/3 cup of sugar (60 g)
1 teaspoon of cinnamon
For the filling
1/4 cup of butter (50 g)
3 ripe bananas, peeled and sliced into thin rounds
2 egg yolks mixed with 1 tablespoon of sugar
For the topping
2 egg whites
4 tablespoons of sugar (60 g)
For the dough
1 cup of wheat flour (120 g)
1/4 cup of butter (50 g)
1/3 cup of sugar (60 g)
1 teaspoon of cinnamon
For the filling
1/4 cup of butter (50 g)
3 ripe bananas, peeled and sliced into thin rounds
2 egg yolks mixed with 1 tablespoon of sugar
For the topping
2 egg whites
4 tablespoons of sugar (60 g)
Preheat the oven to 400°F (200°C)
Prepare the dough: in a medium bowl, combine all ingredients with your fingertips until it forms a fine crumb
Transfer to a 9-inch springform pan and press the mixture into the bottom and up the sides of the pan
Place the pan in the oven and bake until golden brown (about 15 minutes)
Remove the cake from the oven, but keep the oven on
Prepare the filling: in a large skillet, melt the butter over medium heat, add the sliced bananas and cook until caramelized (about 2 minutes per side)
Remove from heat
Add the still warm butter from the skillet to the egg yolk mixture, whisk well
Distribute the banana slices on top of the cake and sprinkle with the egg yolk mixture
Prepare the topping: in a stand mixer, beat the egg whites until stiff peaks form
Add the sugar and continue beating until firm
Use a spatula to cover the cake with this meringue and place it back in the oven to caramelize (about 5 minutes)
Serve warm
286 calories per serving
