|Sliced and ready for dessert|
One tip is to use bananas that are not too ripe. Keep the old ripened bananas for the bread not this cake. Bananas are delicate and since you need to lightly cook them in the crumble before baking the cake they can easily become softened if they are old and too ripe.
4 egg whites
110 grams sugar
4 egg yolks
20 grams almond flour
20 grams powdered sugar
90 grams flour
15 grams butter (melted)
1. Sift the almond powder, powdered sugar and flour together in a bowl.
2. Whip the eggs whites with a hand mixer and gradually add the sugar in about 4 portions. Whip until the egg whites are stiff then add the egg yolks and mix with a spatula.
3. Add the almond flour mixture and mix lightly with a spatula. Lastly, mix in the butter in portions. Set aside and prepare the bananas.
10 grams butter
50 grams sugar
20 grams water
30 grams chopped walnuts
1. In a frying pan, heat the sugar so that it melts to caramel stage. Turn down the heat and add the butter. Be careful since the sugar is very hot. Lastly, add the water and stir mix thoroughly.
2. Slice the bananas lengthwise and add to the frying pan. Lightly, cook for about 5 – 7 minutes turning so that each side is coated with the caramel.
3. To bake, lightly butter and flour a square pan (20 cm square) and place a sheet of parchment paper on the bottom. Put the bananas on the bottom of the pan, sprinkle the walnuts around the side of the pan and pour the sauce over everything. Spoon the cake batter over the bananas and be careful not to disturb the bananas on the bottom.
4. Bake in a 180 degree (Celsius) preheated oven for about 35 – 40 minutes depending on your oven. After baking, let cool for about 10 minutes then carefully turn upside on a serving plate. Let cool before serving.