Description
Decadent Torched Banana Cake with a Crunchy Caramel Twist
Ingredients
Scale
- 3 large Ripe Bananas
- 1 cup Coconut Milk
- 1 cup Almond Meal
- 1/3 cup Olive Oil
- 1 cup Sugar
- 3 large Eggs
- 1/2 cup Granulated Sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a springform pan.
- Mash the ripe bananas in a bowl until smooth.
- Whisk together the eggs, olive oil, and coconut milk until well combined.
- Combine almond meal and sugar in a separate bowl, whisk together thoroughly.
- Fold the dry mixture into the wet ingredients until just combined.
- Pour the batter into your prepared pan, smoothing the top.
- Bake for 30-40 minutes, or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Torch the granulated sugar evenly on top until it melts and forms a crispy layer.
Notes
- Use very ripe bananas for maximum flavor and natural sweetness.
- Substitute with whole milk if desired.
- Regular flour can be used for those with nut allergies.
- Melted butter can be used for deeper flavor.
- Brown sugar can add complexity.
- Ensure eggs are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Torched Banana Cake, Banana Dessert, Tropical Cake