Transform overripe bananas into this stunning Brazilian caramelized banana cake with a fluffy, buttery texture that literally melts in your mouth. The rich caramel syrup creates a beautiful golden top while keeping the cake incredibly moist and flavorful.
Ingredients
For the Caramel Syrup:
- 1½ cups granulated sugar (300g / 10.6 oz)
- 1 cup water (240ml / 8 fl oz)
- 9 ripe bananas (preferably spotted/overripe)
- Ground cinnamon to taste
For the Cake Batter:
- 6 large eggs (room temperature)
- 1½ cups granulated sugar (300g / 10.6 oz)
- 1 cup butter or margarine (240g / 8.5 oz, room temperature)
- ¾ cup whole milk (180ml / 6 fl oz, room temperature)
- 3 cups all-purpose flour (405g / 14.3 oz)
- 1 tablespoon vanilla extract
- 1 heaping tablespoon baking powder (20g)
- 1 pinch of salt
Instructions
Step 1: Prepare the Caramel Base
In a heavy-bottomed saucepan, add the sugar and cook over medium heat without stirring until it begins to melt. Gently shake the pan to distribute the melting sugar evenly. Continue cooking until the sugar turns a deep amber color, stirring gently with a wooden spoon.
