Made with some of the most commonly available ingredients in any kitchen, this upside down banana cake is a delicious dessert that you cannot say no to!
Bananas, butter, brown sugar, castor sugar, all-purpose flour, baking powder and vanilla essence – that’s all the ingredients that you need to bake this beautiful cake!
If you are new to baking, like me, this upside down banana cake is a fabulous cake to include to your list of baking ideas! It’s easy to prep, looks fantastic, and tastes gorgeous!
Bananas coated with a delicious caramel topping forms the heart and soul of this cake.
Imagine cutting through the top layer of caramel and banana, followed by the soft and spongy cake, and scooping it out all at once in a spoonful! The explosion of flavours when they melt in your mouth, that’s what you have to visualise to get cracking.
This is a super-easy cake to bake! Making a caramel sauce and placing sliced bananas is the first part of this recipe.
Then comes the difficult part – beating eggs and castor sugar! You have to beat eggs and castor sugar with the vanilla extract like your life depends on it. I don’t have an electric whisk. I had to resort to the classic method of beating as much as you can! After the tasting the final result, I can proudly say that I managed to get enough air into the mix.
Sift baking powder and all-purpose flour and fold to the egg-castor sugar mix. Fold in some melted butter as well, and we are done with the cake mix. Pour this into the baking tin which is already lined with caramel and sliced bananas. Bake for 45 minutes at 160 degrees Celcius.
You have baked a delicious upside-down cake on your own! Share it, savour it, and love it!
Check out the recipe below. This recipe is my version of a brilliant banana upside down cake from Donna Hay! If you like this recipe, don’t forget to check out my Caramel Custard and Bread and Butter Pudding recipes as well.
Upside Down Banana Cake
- 3 bananas peeled and sliced
- 40 gram butter
- 1/3 cup brown sugar
- 3 eggs
- 3/4 cup castor sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour maida
- 1/2 teaspoon baking powder
To fold in
- 120 gram butter melted
- Prep ingredients - Sift together the baking powder and all-purpose flour. Melt butter. Slice the bananas across the length.
- Grease the cake tin. I used a small 7 inch tin. You can use an 8 inch tin for the same measurements.
- Heat a pan and melt butter and brown sugar on a low heat while stirring occasionally.
- Once it's all melted, increase to a high flame, and bring to boil while stirring continuously.
- Pour into the already greased cake tin.
- Place the sliced bananas on the hot caramel in the cake tin. Arrange them with the flat sides facing down. Keep this aside.
- In a mixing bowl, beat the eggs followed by adding the castor sugar and vanilla extract.
- In the meantime, preheat your over to 160 degrees Celsius.
- Beat vigorously for about 10 minutes.
- Without an electric whisk, I managed to get a thick mixture, which was more than double in volume before I started beating.
- Fold in the dry ingredients by adding the sifted baking powder and all-purpose flour.
- Fold in the melted butter as well. Our cake batter is ready.
- Pour this batter into the cake tin which has our caramel and banana.
- Bake for 35 minutes. Insert a toothpick into the centre of the cake. If it comes out clean, it means the cake is done.
- If it's not ready, bake for a few more minutes and check again. My cake was done in 40 minutes.
- Cool for 10 minutes. Run a knife along the edges pushing against the tin. Carefully invert onto a plate.