Preperation
Preheat the roaster to 180 °C.
Prepare the caramel by pouring the constituents into a saucepan and leave on the heat until the admixture caramelizes.
Pour the hot caramel into a square earth.
Peel the bananas and cut them in half.
Place them in the earth on the caramel, arranging them in a harmonious way and the rounded part of the bananas at the top.
The dough In a coliseum, whisk together the eggs and sugar until you get a delicate admixture.
Add the melted adulation and blend with a whisk, also add the liquid cream and vanilla, mix well also gradationally incorporate the dry constituents( flour and incentive). Combine it all.
Pour the batter over the bananas. Smooth the dough well.
Placing visage in roaster for 47min.
Check the doneness of the cutlet by fitting the blade of a cutter into the dough and if it comes out dry, the cutlet is ready.
After incinerating, let the cutlet cool down also reverse it on a plate so that the banana part is on top.
Taste.
Enjoy!