Preheat the oven to 400°F. In a bowl, mix the flour, 1 cup (softened) butter, 1 cup sugar, and a pinch of salt. Mix until the dough forms a crumbly texture.
Add the yolk and 3 tablespoons of water. Combine well and form the dough into a ball.
Flour your work surface and roll out the dough to 1/4 inch thickness.
Add the rest of the butter and sugar to a pan on medium heat. Mix and let it melt.
Peel the bananas and cut them in half lengthwise.
Mix the caramel frequently, ensuring that it doesn't burn.
Optional: add parchment paper to the base of your cake pan.
Optional: Cut the vanilla bean in half lengthwise. Remove the inside using a knife.
Once the caramel starts to darken, add the vanilla (optional) and mix. Let it cook for a few minutes, stirring frequently, and remove from heat.
Optional: put the vanilla bean at the base of the cake pan. Pour the caramel into the cake pan and add the bananas face down.
Top with the dough and fold in the borders. Prick a few times with a fork and bake for 20 minutes at 400°F.
Remove from the oven and let cool for 5 minutes. Place a large plate over the cake pan, hold it in place and quickly flip. Remove the cake pan. Enjoy!
Average estimated amount for one serving