One day I came across a recipe for caramel banana upside-down pie on crispy dough. What was my admiration when I cooked it and realized that bananas🍌 accompanied by caramel is an incredible yummy😍. But, as for me, for such a sweet fruit filling, you need a softer and more fluffy feather bed in the form of yeast dough. Armed with this idea👩🍳, I came up with my own version of the banana-caramel cake🥮. I suggest you try it too. ATTENTION! From the amount of dough that is presented in this recipe, I usually bake, for example, 2 rolls and such a pie. Therefore, if you plan to bake only a banana pie, reduce the amount of dough. *Thanks to the website recept-menu.ru for the dough recipe. #pie
Ingredients: YEAST DOUGH:, DOUGH:, milk, yeast - 30 g. alive / 11 years old dry, sugar, flour, MAKING:, sugar, eggs, butter / margarine, salt, vegetable oil, flour, FILLING:, sugar, cinnamon, butter, honey, bananas
Cooking method:
Let's prepare the steam. To do this, add a tablespoon of sugar, yeast and 3 heaping tablespoons of flour to warm milk (35 - 40 ° C). Stir to dissolve yeast and sugar. We put the dough in a warm place for 30 minutes, until a magnificent “hat” appears. Later, the hat will begin to fall off, and bubbles will appear. This means that the steam is ripe.
In a separate dish, combine baking: eggs, sugar, salt, and soft butter or margarine. Just enough to mix.
Add the risen dough to the muffin and mix. Next, gradually add the sifted flour and knead the dough. You need to knead for about five minutes so that it becomes smooth, elastic, but soft and fluffy. In the last minutes, you can add a tablespoon of vegetable oil to make it more comfortable to knead. We clean the finished dough in a warm place for 1-1.5 hours, covering it with a towel on top.
At this time, prepare the caramel. Melt the butter, cinnamon, sugar and honey in a frying pan or saucepan until smooth and slightly thickened. * The amount of sugar and honey can be reduced depending on the ripeness of the bananas.
Cut the bananas into thick circles and lay them in layers in a baking dish covered with parchment.
While the caramel is hot, pour it over the bananas and spread evenly. This must be done quickly, because the caramel hardens when cooled. But even if you hesitated and the caramel does not spill well, do not worry. The main thing is to pour it on bananas. And already when heated in the oven, the caramel will spread throughout the bottom of the mold.
The dough at this time has already increased in volume, so we begin to roll out a layer the size of the form in which the bananas were laid out.
Put the dough on the cooled caramel with bananas and pierce it with a fork so that it rises evenly. For 20-30 minutes we send the cake to a warm place, cover with a towel or a plastic bag so that it does not dry out. After half an hour, the dough will rise.
We send the cake to the oven preheated to 180 degrees until the dough is golden brown. Now comes the most crucial moment - turning over. I use another baking sheet the same size as the mold for this. I put it on top of the cake pan and carefully flip it over. Voila, the cake with a mesmerizing banana-caramel pattern is ready. * Thanks to the parchment, the caramel did not stick to the mold.
Once I violated the assembly order of the pie and put first the dough on the parchment, and then the bananas, poured with caramel. It turned out no worse. Therefore, you can choose the option that is more convenient for you. Bananas this time cut into long strips.
Once the cake has cooled, cut it into portions and serve. Enjoy the color, taste and aroma!
There is another option for making this pie - with walnuts. The cooking algorithm is the same, the only thing is that before putting bananas on parchment, sprinkle the bottom with finely chopped walnuts. It turns out a fragrant pie with a sweet banana filling, crispy pieces of walnuts and soft dough. Happy tea!