Banana-Caramel Inverted Cake

Ingredients

• 4 Ripe bananas
• 100 g Melted butter
• 225 g Brown sugar
• 1 tsp. Liquid vanilla extract
• 4 Eggs
• 100 g Rice flour
• 100 g Maïzena
• 100 g Almond powder
• 1 tsp. Baking soda
• 1 tsp cinnamon powder
• 200 g Greek yogurt
• For the sauce
• 100 g Pecan nuts
• 100 g Half-salt butter
• 100 g Crème fraîche
• 100 g Brown sugar

Preparation Method

1. Butter an oven dish, then sprinkle with 25 g of brown sugar. Place in a cool place while preparing the recipe. • Preheat the oven to 160°C (th. 5/6). Mash a banana with a fork and mix it in a bowl with the remaining brown sugar, eggs, melted butter, liquid vanilla extract, and Greek yogurt.
2. Separately, mix the rice flour with the Maizena, baking soda, cinnamon, and almond powder, then incorporate this mixture into the banana mixture.
3. Cut the last 3 bananas in half lengthwise and place them in the prepared baking dish, cut side down. Pour the dough on and smooth the surface with a spatula.
4. Bake for about 50 min: the blade of a knife plunged into the heart of the cake must come out clean and dry. Meanwhile, prepare the sauce: put all the ingredients in a saucepan and simmer over medium heat, stirring regularly.
5. Offer the cake at room temperature with the sauce kept warm.