We all need a little sweetness in our lives, right? This Upside Down Banana Cake will make all those dreams come true. I am sure you have worked hard enough to enjoy a slice or two of cake. Better yet, spending time in the kitchen baking something utterly delicious for the family will make you forget all about the hard knock life…
Upside down cakes are a new way of incorporating fruits into your new baking project. Here the trick is to achieve that perfectly caramelized fruit topping, with a perfectly baked cake batter. Make sure you line your pan with parchment paper and keep your blow torch handy to achieve that crisp, brûlée topping.
This shit is bananas!! Channeling my inner Gwen Stefani here, but yes, this dessert is pretty much BANANAS! It’s almost as if you are eating a deconstructed banana cake, but hey, I’m not complaining.
A smooth vanilla batter of flour, baking powder, milk, eggs, and sugar are all combined and poured over strategically placed banana slices. I added ground cinnamon and ginger to the dry ingredients to achieve that perfect festive flavour. Serve it with perfectly rich fudge sauce and you pretty much have heaven on a plate.
Go bananas with more delicious recipes:
Vegan Banana Choc Chip Muffins
Banana Cake with Butterscotch Sauce and Pecans
|Prep Time||10 min|
|Cook Time||60 min|
- 4 large bananas cut lengthwise
- 1 cup stoneground flour
- 5 ml ground cinnamon
- 5 ml ground ginger
- 1,5 cups castor sugar
- pinch salt
- 2 teaspoons baking powder
- 120 gr soft butter
- 2 large eggs
- 150 ml natural yogurt
- roasted coconut flakes to serve
- roasted almond flakes to serve
- 4 tablespoons butter
- 1 cup brown sugar
- 3/4 cups cream
- 1 teaspoon vanilla essence
Fudge Sauce to serve (optional)
- Preheat the oven to 180 degrees Celsius and prep a standard cake pan with nonstick spray. Cut out parchment paper and line the bottom of the cake tin.
- First off, make the caramel sauce that will be the base of your upside down cake. Heat the sugar and butter until melted and incorporated. Boil for a few minutes, remove from heat and add the vanilla essence. Mix well.
- Spread the caramel sauce on the base of the cake tin, covering the bottom.
- Next, arrange your sliced bananas face down in the caramel layer.
- For the cake, Place all the ingredients in a mixing bowl of an electric mixer and mix the batter on low speed until the batter is smooth and incorporated.
- Carefully pour the cake batter over the sliced bananas, and bake in the oven for 40 - 45 minutes.
- Remove from the oven and leave to cool before removing the cake. Once cooled, flip the cake tin over on your cake stand and carefully remove the baking paper.
- You can now use your blowtorch to caramelize the sugar (you can add more sugar if you so wish on top of the cake) for a brulee topping.
- For the fudge sauce: In a small saucepan, heat the butter on medium heat until melted then add the sugar.
- This mixture will look lumpy, but after a few minutes the sugar will dissolve and will start to caramelize. This can take up to 8 minutes.
- When the sugar turns a golden amber colour, remove from heat and gently add the cream – be careful it can splatter quite furiously – and the vanilla essence. Mix well.
- Garnish your cake with almond flakes and coconut flakes, or edible flowers. Can keep in a fridge for up to a week.