Banana Cake with Salted Caramel in Glass

For the salted caramel, melt sugar in a pan and caramelize until relatively dark. Deglaze with the coconut milk and boil down to a syrup. Season to taste with sea salt.

For the cake, cream butter with sugar and salt until very fluffy. Beat in eggs one at a time. Mix flour with baking soda and add to the mixture.

Peel bananas, cut into pieces and puree finely with milk using a hand blender. Mix the mashed bananas into the mixture.

Grease Rex glasses well with butter, fill the dough halfway and bake in the preheated oven at 160 °C for 25-30 minutes. Test with chopsticks.

Pour the salted caramel over the overcooled cakes and serve.

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