Lorenza Ávila

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Recipe of Banana Cake with Caramel

Banana Cake with Caramel

1h 40 mins
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This delicious banana cake is prepared with puff pastry purchased and is very rich.
Learn more about Lorenza Ávila


6 portions
  • 400 grams puff pastry, purchased
  • 1 egg yolk, mixed with 1 1/2 tablespoons of water
  • 5 bananas, cut into slices
  • 1 1/2 tablespoons lemon juice
  • 1/2 cups sugar
  • 6 tablespoons unsalted butter
  • 1/2 vanilla pods, cut along
  • 2 tablespoons Water
  • vanilla ice cream, at your service


Preheat the oven to 190 degrees.
On a clean surface with a little flour, form a square of 25 cm on each side.
With a sharp knife, cut an edge 2 cm from each side of the square.
Put baking paper on a cookie sheet and place the square of puff pastry on top.
With the egg yolk and water, varnish the edges of the square and place the trimmings of cut puff pastry on top. Re-varnish them.
Put the pasta in the freezer until it cools and hardens, about 10 minutes.
With a fork, punch holes in the cake (not on the edges). And put in the oven for 40 minutes until it is sponged and browned a little.
After 40 minutes remove from the oven and with your fingers push the center of the pasta a little.
Return to the oven, raising the temperature to 220 degrees.
Cut the bananas into slices and cover with lemon juice (to prevent them from turning black).
In a skillet, cook the sugar over medium heat until caramel is made. Cook WITHOUT MOVING until it turns amber like about 5 minutes.
Remove the pan from the heat and add the butter, vanilla seeds, and water. Move with a balloon whisk so that everything is incorporated well.
Add the bananas and carefully cover them in the caramel.
Arrange the bananas on top of the cake and cover with 1/4 cup of the rest of the caramel.
Bake for 20 minutes until bananas are soft.
Let cool a few minutes and serve with vanilla ice cream, passing the rest of the candy to be added to taste.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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