Ingredients
125 g / 4,4 oz of baking flour
150 g / 5,3 oz of sugar
4 g / 0,1 oz of salt
4 g / 0,1 oz of baking powder
3 g / 0,1 oz of baking soda
125 g / 4,4 oz of bananas (as ripe as possible)
25 g / 0,9 oz of butter
90 g / 3,2 oz of sunflower oil
40 g / 1,4 oz eggs (approx 1 egg)
7 g / 0,25 oz of vanilla essence
100 g / 3,5 oz of milk
For the toffee:
50 g / 1,8 oz of sugar
100 g / 3,5 oz of cream
Así puedes prepararlo
Preparing the savarin:
1. Preheat the oven at 190ºC/374ºF.
2. Sift the flour and mix with the sugar, salt, baking powder and baking soda, and set aside.
3. Mash the bananas and beat them for 4 minutes with the butter, egg, vanilla and oil. Add the previous mix and beat for 2 more minutes.
4. Heat the milk, add it to the mix and beat for 2 more minutes.
5. Pour the mix in the mold and bake for 30-35 minutes at 190ºC/374ºF. Allow the savarin to settle for an hour before unmolding.
Preparing the toffee:
6. Put the sugar in a saucepan and prepare the caramel stirring the sugar for 2-3 minutes at medium heat. Add the cream in one go and stir continuously until the caramel is dissolved. Reduce it slightly and set aside.
7. Decorate the savarin with the toffee.
