Set oven to 175°C (347°F)
Grease and flour a bunt pan.
Melt the butter in a sauce pan and add the coffee. Put a side to cool down.
Assemble your assistent with whisk bowl and balloon whisks.
Add eggs and sugar and beat on medium speed until batter is very airy.
Mix all dry ingrediencies together and add to the batter.
Add mashed bananas and the butter/coffee mix into the batter.
Pour the batter into the bunt pan.
Bake for 45 minutes and let cool down.
Whisk the dulce de leche until smooth.
Pour the dulce de leche over the cake and decorate with peanuts and sea salt.
Follow these steps
- 0.7 cups salted butter
- 0.2 cups coffee
- 2 eggs
- 1.1 cups sugar
- 3 bananas
- 2.1 cups flour
- 0.3 ounces vanilla sugar
- 0.5 ounce bicarbonate
- 0.5 ounce baking powder
- 0.2 ounce salt
- 1.4 cups dulce de leche
- 0.3 cups salted peanuts
- 1 tsp sea salt