Yeast cake with bananas in caramel recipe

Simple yeast cake with bananas in caramel sauce with plenty of crumble on top.

4.84 z 6 ocen

Cook Time 40

1 45

Total Time 2 10

Course Cakes

Servings 13 servings

Calories 311 kcal

Mix the yeast with a teaspoon of sugar, pour in lukewarm milk and mix.
25 g fresh yeast, 120 ml warm milk, 1 teaspoon sugar
Cover the yeast and set aside for about 15 minutes until it starts to work.
In a mixer bowl, place the flour, eggs, sugar, and oil.
300 g wheat flour - all-purpose, 50 g sugar, 2 eggs, 25 ml oil
Add the yeast starter and knead a smooth dough.
Cover the bowl with the dough with a cloth and set aside in a warm place for about an hour.

Pour sugar into a dry pan and add a tablespoon of water - heat until all the sugar dissolves and turns an amber color.
100 g sugar
Add butter to the dissolved sugar and mix carefully.
50 g butter
Pour in the cream and stir until the sauce is smooth.
90 ml heavy cream
Slice the bananas, then mash them with a fork.
2 bananas
Add the bananas to the caramel sauce and mix - set aside to cool.

Pour flour into a bowl, add sugar and butter cut into pieces.
100 g wheat flour - all-purpose, 70 g sugar, 60 g butter
Crumble everything with your fingers to form lumps.

Grease a baking pan with a diameter of about 26 cm with butter and sprinkle with flour.
Briefly mix the risen yeast dough and transfer it to the baking pan.
Top with bananas in caramel.
Sprinkle the cake with crumble.
Cover the cake with a cloth and set aside for half an hour to rise.
Meanwhile, preheat the oven to 180 degrees (top-bottom mode).
Place the cake in the oven and bake for about 35 minutes - until golden brown.
Cool after baking.

Servings: 100gCalories: 311kcalProtein: 6gFat: 14g

Keyword bananas, caramel, caramel sauce, yeast

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