Banana Casserole

Cooking:

Take the butter out of the refrigerator and leave it at room temperature to soften.

Sift the wheat flour and mix it with the baking powder. Add 100 g of softened butter, 2 tablespoons of sugar, the egg, sour cream (or yogurt), and a pinch of salt. Mix thoroughly until the dough is smooth. Cover the dough with plastic wrap and refrigerate for 30 minutes.

In a pan, melt the remaining 50 g of butter, add 100 g of sugar, and cook over low heat, stirring constantly, until the butter and sugar are fully melted into a caramel.

Prepare a baking dish by pouring the hot caramel onto the bottom and spreading it evenly.

Peel the bananas, cut them in half lengthwise, and place them cut-side down on the caramel. Work quickly, as the caramel hardens very fast.

Take the dough from the refrigerator, roll it out to the size of the baking dish, and place it on top of the bananas.

Preheat the oven to 200°C (392°F) and bake the casserole for about 35 minutes.

Remove from the oven and immediately invert the baking dish onto a large plate so that the caramelized bananas end up on top.

Enjoy!