Cake with Caramelized Bananas

For the cake with caramelized bananas, wash the lemon, grate the zest and squeeze the juice. Set aside 1 tsp lemon juice for the batter.

Line the loaf pan with baking paper. Peel bananas, cut into slices and line the bottom of the pan with them.

For the caramel, boil the sugar with the water until it is light brown. Add the lemon juice and heat again until the caramel has dissolved.

Pour the mixture over the bananas in the mold. Preheat the oven to 180 °C top and bottom heat. Beat eggs and sugar until foamy.

Mix flour with baking soda and salt and add to the egg mixture together with the oil, vanilla sugar (or vanilla bean grated), grated lemon zest and 1 tsp lemon juice.

Pour batter over bananas and bake for about 40 minutes. Only when the cake has cooled, turn it out and carefully peel off the baking paper. Let the cake with caramelized bananas cool and serve.

Preparation Tip:

Caution. Since caramel is very hot, it could splash when pouring the lemon juice. The cake with caramelized bananas can still be sprinkled with a few chopped nuts. If you like, make it with chocolate drops.

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