-
1
Preparation: Preheat oven to 360F.
-
2
Place parchment paper on a 9.5 inch x 11 inch square pan.
-
3
Make a syrup for a cake: In a milk pan, melt the sugar (A) in the water (A) over low heat.
-
4
When it cools, add the Grand Marnier.
-
5
In a milk pan, put sugar (D) and butter (D) and water (D) over low heat.
-
6
When it turns a caramel color, turn off the heat and add the nuts.
-
7
Spread the caramel nuts on parchment paper.
-
8
Let it cool and when it's rock solid, chop it!
-
9
In a big bowl.
-
10
Combine the eggs and sugar (B), and beat it with a electric mixer until it becomes a dense foam.
-
11
Fold in sifted flour with a spatula 1/3 at a time until it's smooth.
-
12
Add milk and gently mix.
-
13
Pour the batter into the pan.
-
14
Lift and drop the pan on the counter to pop the air bubbles.
-
15
Bake for 10 minutes.
-
16
Remove from the oven, upside down onto parchment paper.
-
17
Let it cool.
-
18
Add the sugar (C) to the heavy cream then whip it.
-
19
Slice the banana.
-
20
Cut the cake and place in a dish.
-
21
Brush syrup on the cake and cover with whipped cream.
-
22
Place bananas on top.
-
23
Repeat in layers, scattering caramel nuts on the top.
-
24
Ta-da!
-
25
Scoop it out as you like!
-
26
You can also use a cookie cutter and layer the cake like this.
-
27
Or, you can also put it into a small jar.
-
28
Good for a gift.
