Recipe for Caramelized Banana Cake

Preheat the oven to 180°C in convection mode.

Peel 3 bananas and slice them into rounds, then set aside.

In a large skillet, melt the butter and then add: the banana slices, 30g of white sugar, 1 packet of vanilla sugar, and the rum. Sauté everything for a few minutes until the bananas are well caramelized, then set aside.

Melt the salted butter and then set aside.

In a mixing bowl, put the remaining white sugar and then the whole eggs, and whisk to lighten the mixture. Combine the baking powder with the flour. Sift it over the sugar/egg mixture and whisk until you achieve a smooth and homogeneous batter. Gradually incorporate the salted butter while mixing well. Add the caramelized bananas and then mix.

Butter and flour a loaf pan, pour the batter inside, then tap the pan on the countertop to level it. Peel and slice the last banana lengthwise, place it on the batter, then sprinkle with the last packet of vanilla sugar.

Bake for 35 minutes.

Once the time is up, check the doneness by inserting a knife blade into the center of the cake; it should come out dry. If necessary, extend the cooking time by a few minutes.

To finish, take the cake out of the oven and let it cool before tasting. For those in a hurry, removing it from the mold and placing it on a rack will help it cool faster!