Este bolo de banana caramelizada é uma sobremesa reconfortante que transforma bananas maduras numa delícia aromática e húmida. O caramelo dourado que reveste o fundo da forma cria um contraste visual impressionante quando desenformado, enquanto as camadas de banana distribuídas pela massa garantem sabor intenso em cada fatia.

Ingredientes

  • 200g de açúcar
  • 200g de margarina
  • 4 ovos
  • 1clh sopa de leite
  • 160g de farinha
  • 2clh chá de fermento
  • 6 bananas
  • 125g de açúcar para o caramelo.

Preparação

  1. Preparar o caramelo com as 125g de açúcar, forrar todo o interior de uma forma tipo bolo inglês.
  2. Misture a farinha com o fermento e peneire-os em conjunto.
  3. Amasse 200g de margarina com o açúcar, bata até obter um creme. Junte-lhes os ovos e continue a bater.
  4. Adicione o leite, e bata mais um pouco.
  5. Por último, junte a farinha misturada com o fermento aos poucos, mexa para ficar tudo ligado.
  6. Descasque as bananas, corte-as em rodelas e forre com metade delas o interior da forma sobre o caramelo.
  7. Deite metade do preparado.
  8. Coloque as restantes bananas, verta o restante preparado, alise e leve a cozer em forno médio cerca de 45 minutos.
  9. Desenforme enquanto ainda está morno.

Here’s the English version of this luscious caramelised banana cake below

Caramelised Banana Cake

This show-stopping upside-down cake is a celebration of ripe bananas transformed into pure indulgence. The golden caramel coating creates a glossy, jewel-like surface when turned out, whilst the tender, butter-rich sponge infused with banana slices provides the perfect textural contrast. It’s the kind of cake that fills the kitchen with irresistible aromas whilst baking.

What makes this cake particularly special is the layering technique – distributing bananas throughout the batter ensures every bite contains fruit, whilst the caramel base creates a gorgeous presentation when inverted. The key is timing the unmoulding whilst the cake is still warm, allowing the caramel to flow slightly and create that characteristic glossy finish. This cake improves with time, becoming more moist and flavourful the day after baking.

Ingredients

  • 200g sugar
  • 200g margarine
  • 4 eggs
  • 1 tablespoon milk
  • 160g flour
  • 2 teaspoons baking powder
  • 6 bananas
  • 125g sugar for the caramel

Method

  1. Prepare the caramel with 125g sugar and line the entire interior of a loaf tin.
  2. Mix the flour with baking powder and sift them together.
  3. Cream 200g margarine with the sugar, beating until light and fluffy. Add the eggs and continue beating.
  4. Add the milk and beat a little more.
  5. Finally, gradually fold in the flour mixed with baking powder, stirring until just combined.
  6. Peel the bananas, slice into rounds and line half of them over the caramel in the tin.
  7. Pour in half the batter.
  8. Add the remaining bananas, pour in the remaining batter, smooth the surface and bake in a moderate oven for about 45 minutes.
  9. Turn out whilst still warm.