- large banana - 3-4 pieces
- sugar - 3/4 Glass
- salted butter - 2 items. spoons
- large egg - 1 piece (plus 1 egg white)
- vanilla extract - 1 teaspoon
- flour - 1 glass
- baking powder - 1 teaspoon
- cinnamon - 1 teaspoon
- salt - 1/4 teaspoons
- vegetable oil - 1/2 cup
1. Preheat the oven to 160 degrees with a counter in the center of the oven. Lubricate the bread pan with oil. Trim the bananas at both ends so that the middle part fits the bottom of the shape. Cut bananas in half along and peel. Put on the plate. Trim bananas and set aside. 2. In a large frying pan, bring 1/4 cup of sugar and 2 tablespoons of water to a boil, without stirring. Cook until the water evaporates, and the mixture will not become amber. Remove from heat and add butter. Mix with a fork until it melts. 3. Add the banana pieces with the cut side down and cook over low heat for 1 minute. 4. Lay the slices with the cut side down into the prepared form. Pour the remaining caramel on top. 5. In a medium bowl, knead the remains of bananas to make 1 cup. Add the remaining 1/2 cup sugar and mix. Beat with egg, egg white and vanilla extract. 6. In a large bowl, mix the flour, baking powder, cinnamon and salt. Add banana mixture and vegetable oil, stir. 7. Pour the dough into a mold and bake until the toothpick inserted in the center is clean, 50-55 minutes. 8. Allow to cool for 10 minutes, then gently turn the cake over the dish and cool completely before serving. Cut into slices and serve with whipped cream.
Servings: 6