Banana Caramel Cake

Ingredients for 1 servings:

• 325 g flour
• ½ tsp baking powder
• 1 tsp baking soda
• 3 banana(s), ripe
• 4 tbsp sour cream or crème fraîche
• 2 drops of vanilla flavor
• 175 g butter
• 125 g sugar (brown sugar)
• 100 g sugar
• 4 eggs
• 100 g dark chocolate, grated
• 400 g condensed milk, sweetened
• 400 g mascarpone

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours 35 minutes; Total time approx. 6 hours 5 minutes

perfect for children’s birthdays, tasty but not so sweet

Preheat the oven to 180°C (top/bottom heat, gas mark 3). For the glaze, boil the condensed milk in the unopened can in a bain-marie for about two hours. It’s very important, otherwise the can might burst: The can must be completely covered with water, so add more water if necessary. Then let it cool completely! Sift the flour, baking powder, and baking soda into a bowl and set aside. Mash the bananas in a bowl and mix with the sour cream and vanilla extract. Beat the butter and both types of sugar in a food processor or with a hand mixer until light and fluffy. Gradually add the eggs, mixing well, occasionally scraping any batter from the sides of the bowl with a rubber spatula. Gradually add the flour mixture and mix well. Fold in the banana mixture with the rubber spatula. Divide the batter between two 20cm springform pans lined with baking paper and bake on the middle rack for about 35 minutes. Let cool in the tins for 10 minutes, then turn out onto a wire rack. Turn the cakes out and let cool completely. To finish, slice each cake in half horizontally using a large serrated knife to create 4 equal layers. Place one layer on a serving plate and spread with 1/4 of the mascarpone. Drizzle with 1/4 of the cooked condensed milk, then top with 1/4 of the grated chocolate. Continue layering the cakes in the same way and finish with 1 layer of chocolate. Make the condensed milk beforehand so it doesn’t take too long! Take the mascarpone out of the fridge early so it’s easier to work with, ideally while the condensed milk is cooking.