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Cook: 15 - 20 min.


  • 100 g Stork Bake margarine
  • 140 g sugar
  • 1 egg, beaten
  • 2 ml vanilla essence
  • 180 g wheat flour (take out 2 tbsp of the wheat flour and replace it with 2 tbsp cornflour)
  • 10 ml baking powder
  • 1 ml salt
  • 60 ml milk
  • Filling Ingredients:
  • 1 tin caramel treat
  • 5 or 6 bananas, depending on size
  • 25 ml sugar
  • 25 ml lemon juice
  • 125 ml walnuts, optional
  • whipped cream, optional

When baking the base, place a small piece of greaseproof paper in the centre hollow of the pan to stop the centre from sticking when you remove it from the pan.

Cream Stork Bake margarine and sugar well, add the beaten egg and vanilla.
Add the remaining sifted dry ingredients alternately with the milk and mix well.
Grease 2 small flan tins or 1 large one.
Pour the batter into the pan and bake at 180ºC for 15 – 20 minutes.

Slice the bananas and sprinkle them with the lemon juice and sugar.
Mix the bananas and caramel and spoon into cold flan case and smooth the top.
Chill and decorate with whipped cream and nuts.

Photo: Wilna Dorfling


One Review

  1. Jeffrey Pyler

    Thank you so much for sharing


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