Banana Streusel Cake with Dulce de Leche

In a stand mixer, beat the eggs, margarine (or butter), and the first measure of sugar until you get a light and fluffy cream.

In a separate bowl, mix the all-purpose flour with the baking powder. Then, incorporate this mixture into the mixer.

Add the milk to the batter and gently mix with a whisk until all ingredients are incorporated and the batter is smooth and creamy.

Pour the batter into a greased baking pan (30x22 cm) and spread evenly.

Slice the bananas in half lengthwise and distribute them generously over the entire surface of the batter.

Prepare the streusel topping by mixing the all-purpose flour (120g), sugar (180g), margarine (50g), and ground cinnamon (1 teaspoon) with your fingertips until you form a crumbly mixture.

Sprinkle the streusel topping over the bananas in the baking pan.

In a bowl, mix the dulce de leche (100g) with the heavy cream (80g) until you get a smooth cream.

Pour and spread the dulce de leche and heavy cream mixture over the streusel topping.

Bake in a preheated oven at 180°C or 200°C (depending on your oven) for approximately 40 to 45 minutes.