Add in the sifted flour, baking powder, salt, softened butter, sugar, egg and sour cream.

Knead the dough until it becomes smooth and homogeneous, cover with foil, refrigerate for half an hour.

During this time as a time to just prepare the caramel. If you have a fryer, which can then be put in the oven, cook it immediately. Then just add on top of bananas and dough and in the oven! I prepared the caramel is poured into a form, where I have baked my banana taten. So, melt the butter in a pan, stir in the sugar and cook, stirring, for 5 minutes until the butter, sugar does not turn into a Golden brown caramel. For 1-2 minutes before going to remove the caramel from heat, add grated ginger. Do not worry if the oil will separate from the sugar, so be it. Quickly pour the finished caramel into the mold and leveled with a spatula. Caramel hardens quickly, so do not yawn!

Cut bananas lengthwise and lay cut on caramel.

Take the dough from the refrigerator, roll out into a pellet, slightly larger in size than the form, and put it on top of the banana, turning the inside edge.

Put in hot oven and bake for 35 minutes at 200 degrees. The finished cake to pull out, let rest for five minutes.

And then gently turn on a dish.

Sorry for the photo, took pictures on the run, but still unloved in a horizontal format, trying to adapt to innovations. ( (

Highly recommend - delicious pastry and delicate filling with a slight scent of ginger! Warm, fresh from the oven is a miracle as well!