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30minutes
Peel the skin off the banana, cut it in half lengthwise and place it face up.
Cut the banana to fit the parchment paper cut to the same size as the bottom of the mold.
Spread the cooking sheet from 1 on the bottom of the mold and spread the cut bananas on the bottom.
Put (A) in a small pan and heat until it turns caramel.
Add fresh cream and mix quickly with a rubber spatula, then add salt and mix again.
Pour the caramel into the mold of 2 and spread it over the whole.
Place 150g of leftover banana pieces in a bowl and mash with a fork.
Add sugar and mix, then add (B) and mix.
Crush the pecan nuts finely and mix them into the batter.
Pour into a mold, smooth the surface, and bake in an oven at 180°C for 45 minutes to complete.
・A 17.5 cm cake mold is used in the video. Do not use the type with a removable bottom, as the caramel may leak out.
・Be careful not to burn the caramel.
・Bring unsalted butter to room temperature.
・You don't have to sift the flour.
・Put a weight on the dough after baking to prevent it from puffing up too much. Be careful when removing, as the caramel will flow out.
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