Ingredients
14 Servings
Original
Grams, liters
Ounces, pounds
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4 bananas
1 cup raw sugar, divided
1 cup butter
1/2 cups sugar
2 eggs
2 tablespoons vanilla essence
3 cups flour
2 tablespoons baking soda
1 tablespoon baking powder
1 tablespoon salt
1 cup sugar, for the caramel
2 tablespoons butter, for the caramel
1 1/2 cups whipping cream, divided, at room temperature, for caramel and the frosting
2 tablespoons butter, for the frosting
2 cream cheese, 190 g each, for the frosting
1 cup almonds, sliced and toasted
4 bananas
7.14 onzas raw sugar, divided
7.94 onzas butter
3.53 onzas sugar
2 eggs
1.01 onzas líquidas vanilla essence
13.23 onzas flour
0.98 onzas baking soda
0.48 onzas baking powder
0.65 onzas salt
7.05 onzas sugar, for the caramel
0.95 onzas butter, for the caramel
12.67 onzas líquidas whipping cream, divided, at room temperature, for caramel and the frosting
0.95 onzas butter, for the frosting
2 cream cheese, 190 g each, for the frosting
9.52 onzas almonds, sliced and toasted
4 bananas
1 cup raw sugar, divided
1 cup butter
0.5 cups sugar
2 eggs
2 tablespoons vanilla essence
3 cups flour
2 tablespoons baking soda
1 tablespoon baking powder
1 tablespoon salt
1 cup sugar, for the caramel
2 tablespoons butter, for the caramel
1.5 cups whipping cream, divided, at room temperature, for caramel and the frosting
2 tablespoons butter, for the frosting
2 cream cheese, 190 g each, for the frosting
1 cup almonds, sliced and toasted
4 bananas
202.5 gramos raw sugar, divided
225 gramos butter
100 gramos sugar
2 eggs
3 centilitros vanilla essence
375 gramos flour
27.9 gramos baking soda
13.5 gramos baking powder
18.45 gramos salt
200 gramos sugar, for the caramel
27 gramos butter, for the caramel
37.5 centilitros whipping cream, divided, at room temperature, for caramel and the frosting
27 gramos butter, for the frosting
2 cream cheese, 190 g each, for the frosting
270 gramos almonds, sliced and toasted