How to make
Caramelize the sugar in a round baking pan with a diameter of 7.9″ (20 cm). Arrange the two bananas, cut into circles, on top of the caramel layer and squeeze the lemon juice on top.
Beat the eggs with the sugar and a pinch of salt. Add the milk, vanilla, orange peel and flour in portions, sifted with a little baking powder (1 tsp).
The resulting smooth mixture is slightly thinner than ordinary cake batter. Pour it over the bananas and arrange a thick layer of hard, thin biscuits on top. Despite the liquid mixture, they will not sink unless they are too thick and heavy. To avoid worrying that the cookies may burn, spread milk on them or soak them in milk in advance, but don't let them absorb too much of it.
Put the banana cake to bake in a preheated oven at 360°F (180 degrees) for 40-45 minutes.
Once it's ready, leave it for 5-8 minutes with the oven door open, then immediately turn it over onto a tray while it's hot.
Sprinkle the banana turnover with sliced almonds on the edges, decorate it with pieces of the third remaining banana and serve it slightly warm, garnished with whipped cream.
Enjoy!
