Bolo De Banana
A luscious spiced banana upside down cake with caramelized bananas and a moist, fluffy texture.
Equipment
- Non-Stick Skillet
- Mixing Bowl
- 9-inch Round Cake Pan
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour 200 grams
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
Wet Ingredients
- 0.5 cup Unsalted butter, softened 100 grams
- 1 cup Granulated sugar 200 grams
- 1 tablespoon Pure vanilla extract
- 2 large Eggs, separated at room temperature
- 0.5 cup Milk
- 0.25 teaspoon Cream of tartar
Caramelized Banana Layer
- 50 grams Unsalted butter for caramel
- 100 grams Granulated sugar for caramel
Bananas
- 2 large Bananas peeled and sliced
Instructions
- Step 1: Preheat your oven to 180°C (350°F). Peel and slice the bananas into even rounds, about 1/2 inch thick.
- Step 2: In a non-stick skillet over medium heat, melt 50 grams of butter. Add 100 grams of sugar and stir until smooth caramel forms. Add banana slices and cook for 2-3 minutes. Transfer to a greased 9-inch round cake pan.
- Step 3: In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, beat the softened butter and remaining sugar until light and fluffy. Add egg yolks one at a time, mixing well. Stir in vanilla.
- Step 4: Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with flour. Mix until just combined.
- Step 5: In a separate bowl, whisk egg whites with cream of tartar until stiff peaks form. Gently fold into the cake batter.
- Step 6: Pour the batter over the caramelized bananas in the cake pan. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes.
- Step 7: Carefully flip the cake onto a serving platter. Serve warm with whipped cream or vanilla ice cream.
Notes
For best flavor, use ripe bananas. Ensure egg whites are at room temperature for easier whipping.