Banana Caramel Inverted Pie

This mouth-watering banana and caramel pie will delight you with the perfect combination of tender, moist dough and aromatic fruits.

• Recipe author: Yulia Magay
• After preparation, you will receive 6 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Vegetable oil 2 tsp spoons
• Plain sugar 300 g
• Butter 200 g
• Bananas 3-4 pieces
• Salt 1 pinch
• Vanilla sugar 2 tsp spoons
• Eggs 4 pieces
• Sour cream 100 g
• Baking powder 1 tsp spoon
• Flour 275 g

Cooking method

• Preheat oven to 180 ° C. Grease a round baking dish generously with vegetable oil.

  Use only whole tins for the cake so that caramel does not leak out during baking.

• Pour 150 g of sugar into the bottom of the pan in an even layer. Melt it over medium heat until brown.

  Do not stir the caramel while cooking; instead, rotate and shake the pan slightly.

• Add 50 g butter, mix thoroughly. Pour the caramel into the prepared mold.

• Peel and cut bananas into slices or slices. Spoon the fruit over the caramel.

• Combine the remaining softened butter with salt, sugar and vanilla sugar. Beat with a mixer until light and fluffy.

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• Without turning off the device, add eggs one by one. Whisk until smooth each time.

• Add sour cream and baking powder, stir. Pour flour in portions, whisking thoroughly.

• Pour the dough into a mold. Hit the mold on the table several times to remove excess air bubbles from the dough.

• Bake 30-40 minutes until golden brown. Cool the finished pie a little and turn over onto a plate so that the bananas are on top.

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