Banana cake

For 6 people
250 g of puff pastry frozen, vegan loaf
3 bananas
1 tablespoon rum
50 g sugar
1 lime
3 tablespoons corn oil

Peel bananas, cut into 4 slices lengthwise and then reduce to 3 cm logs.
Transfer to a plate and sprinkle with rum and lemon juice for flavor and not let them blacken.
Pour the oil on the bottom of a mold of 20 cm, sprinkle with sugar and place on the stove over low heat with a retina flame spreader to distribute heat evenly.
Cook the oil and sugar for about 5 minutes or until the mixture becomes a caramel hazelnut color.
Remove the mold from the heat, let cool and then place it on the bottom logs of banana drained by the liquid of maceration.
Roll out the dough with a rolling pin on a 2 cm thick; place it on bananas and fold the edges toward the bottom of the mold.
Bake the cake in the bottom of the oven already heated to 220° C for about 20 minutes.
Reflect immediately in a serving dish and serve hot or warm.