Preparation time: 15 mins | Cooking Time: 45 mins | To: 4-6
INGREDIENTS:
- 200 g of sugar
- 3 bananas
- 8 eggs
- 1 teaspoon of cornstarch
- 150 g sugar for the caramel
- 50 ml of water for the caramel
- banana to decorate
PREPARATION:
Preheat the oven to 180ºC.
In a pan, make the caramel. Place the sugar and 50 ml of water over low heat. When it starts to melt and take on color on the sides, stir with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.
Pour the caramel into the English cake pan (11 x 26 cm), spreading it along the sides using a wooden spoon.
In a bowl, place the sugar, cornstarch and stir. Peel and mash the bananas with a fork, add them to the bowl. Add the eggs and beat everything very well with a whisk.
Pour the mixture into the caramelized mold and cover very well with aluminum foil. Bake in the oven, in a bain-marie, for 45 minutes, or until cooked.
Once cooked, let it cool. When it is cold, place it in the fridge and remove it the next day. Decorate with half a banana, drizzle with liquid caramel and serve.
