Today I have a new tarte tatin! Just a reminder — a tarte tatin is an upside-down cake. First, a caramel is made from sugar and butter and poured into the bottom of the pan, then the fruit goes on top — apples, pears, plums, or bananas as in today's recipe. The batter goes on top, and there are lots of variations for that. The most important thing is that after baking, the cake is flipped caramel-side up, so only the fruit cooks in the caramel and it doesn't interfere with the batter baking through. By the way, here are links to three of my other tartes tatins — Apple Tarte Tatin, Spiced Cake with Caramel Pears, and Apricot Cake in Caramel. This banana tarte tatin turned out absolutely incredible — tender, soft, and slightly crumbly. It has a wonderful banana-caramel aroma with a subtle hint of coconut! A true tropical flavor! So delicious!
Ingredients:
- Caramel:
- 50 g sugar
- 50 g butter
- 2-3 bananas
- Batter:
- 140 g flour
- 120 g milk
- 100 g sugar
- 100 g butter
- 40 g shredded coconut
- 2 eggs
- 1 tsp vanilla sugar
- 1 tsp baking powder
How to cook banana tarte tatin
Make the caramel. Place the butter in a skillet and melt it. Sprinkle the sugar evenly over the top in a single layer.
Pour the caramel and butter into the bottom of the baking pan and spread it out evenly. I used a 21 by 14 cm pan. Slice the bananas in half lengthwise and place them cut-side down on top of the caramel. I fit two medium bananas, but depending on the size of your pan, you may be able to fit three. Overripe bananas work best — they're the most flavorful, and that's exactly what I used.
Add half of the milk, the shredded coconut, and the flour sifted with the baking powder. Stir to combine, then pour in the remaining milk and mix again. The batter will be medium in thickness.
Bake in a preheated 180°C oven for about 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5–7 minutes. If needed, trim the top to make it level, then place a large plate on top and quickly flip the cake onto the plate. Be careful — some of the hot caramel may run down the sides. The result is a beautiful, glossy cake!
Like all caramel tartes tatins, this one is best served warm — it's so much more delicious that way. If you like, you can serve the warm tarte tatin with a scoop of vanilla ice cream. But even without any ice cream, this banana tarte tatin is an incredibly tender, soft, and wonderfully fragrant cake! So delicious!
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