Banana tatin cake with dulce de leche


Ingredients – serves 8

For the dulce de leche:

  • 1 can of 305 ml condensed sweetened milk

For the banana tatin cake:

  • 4 ripe bananas
  • 250 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 eggs
  • 180 g sugar
  • 120 g butter
  • dulce de leche



Make the dulce de leche:

  • Place the closed can of condensed sweetened milk in a large pan and fill it with water to cover the can completely.
  • Bring the water to a boil, reduce the heat and simmer for 3 hours.
  • Check every 30 to 45 minutes to ensure the water level stays above the can, adding water when necessary to top it up.
  • Take the pan from the heat and leave the can to cool completely.

Make the banana tatin cake:

  • Heat the oven to 180C/160C fan/gas 4.
  • Line a 20 cm cake tin with baking paper.
  • Spread 2 tablespoons of dulce de leche on the bottom of the cake tin.
  • Thinly slice 1 banana and place the slices on top of the dulce de leche in a circular pattern.
  • Put the flour, baking powder, bicarbonate of soda and sugar in a bowl and mix to combine.
  • Melt the butter in a pan over a low heat and pour into a second bowl.
  • Mash 3 bananas and stir with the sugar, eggs and 4 tablespoons of dulce de leche into the melted butter.
  • Tip into the dry ingredients and mix to combine until smooth.
  • Carefully pour over the banana slices in the prepared cake tin.
  • Bake for 45 minutes, lower the heat to 160C/140C fan/gas 3 and bake for another 45 minutes.
  • Remove from the oven, invert the tatin cake on a plate and leave to cool.
  • Drizzle with the remaining dulce de leche.



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