Cooking description:
Incredibly delicious and aromatic cupcake! The most real heavenly pleasure, and even some kind of banana-coconut … Looking ahead, I want to give a little advice: grind the coconut shavings additionally in a coffee grinder, so it is better saturated with caramel. So, here's how to make a banana cake with coconut caramel.
Appointment: For breakfast / For afternoon tea
Main Ingredient: Fruit / Banana / Nuts / Dough / Biscuit dough / Coconut / Yeast dough / Caramel / Coconut flakes
Dish: Baking / Cupcakes / Sweet
Geography of cuisine: Russian cuisine
Ingredients:
- Banana - 2 Pieces (very ripe)
- Eggs - 2 Pieces
- Sugar - 1 Tbsp. the spoon
- Vegetable oil - 4 tbsp. spoons
- Wheat flour / grade - 5 Art. spoons
- Coconut flakes - 40 Grams
- Baking powder - 1 teaspoon
- Salt - 1 Pinch
- Vanillin - 1 Pinch
- Caramel - 3-4 Art. spoons
Number of Servings: 10
How to cook "Banana muffin with coconut caramel"
Beat eggs with sugar (at least 2 minutes) until a white fluffy mass is formed.
Pour in the butter in a thin stream, whisking. Add the banana slices and beat together again.
Add flour, sifted with baking powder, salt and vanillin. Knead the dough at low mixer speeds. Add half of the coconut flakes and stir.
Pour the dough into the prepared pan and sprinkle the remaining coconut on top. The form must be no more than half full, otherwise the caramel may run away!
Bake the cake in an oven preheated to 200 degrees until the shavings lightly blush. Then remove the pan from the oven and pour the caramel over the cake. Return to oven, lower temperature to 180 degrees and bake until tender. Check the readiness with a toothpick - it should come out with a little damp crumbs.
Remove the cake onto the wire rack and use a sharp knife to mark the cuts over the caramel layer so that you can easily cut the cooled cake.
Cool and serve with a cup of coffee with cream!