How to make
Put all of the topping products on the stove over a moderate heat and boil them until they thicken and aquire a dark golden color. Keep an eye on it, because this usually happens in 2-3 minutes to 5, depending on the strength of the heat.
Pour the topping on the bottom of a pan covered with baking paper - 8.7″ (22 cm) in diameter. Arrange the banana rings close together on top. The aroma of toffee caramel and banana is simply irresistible.
Continue beating the soft butter for the cake with the white crystal sugar until you get a white fluffy cream. Then add the eggs one by one, while beating constantly. Don't add the second one, until the first is absorbed.
Mix the milk with the rum and sift the flour with the baking powder, cinnamon and nutmeg.
Pour a little flour into the mixture and beat it on low speed with the mixer. When it is absorbed, pour some of the milk, then flour and milk again and so on until you run out of them and get a fluffy smooth mixture. The only condition is to start and finish with flour.
Pour the mixture into the pan over the bananas and place it in a preheated 360°F (180 degree) oven.
Bake the banana cake for 35-40 minutes or until it is fully baked.
Once the cake is ready, wait 5-8 minutes and while it is still warm, turn it over onto a tray. Allow it to cool and serve it with whipped cream.
There is another option - the banana turnover cake can be consumed warm with a scoop of ice cream.
Uniquely tasty!
