Upside Down Banana Cake
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!
peeled and sliced
To fold in
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.