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!
Servings: 8 people
Ingredients
- 3 bananas peeled and sliced
- 40 gram butter
- 1/3 cup brown sugar
Wet Ingredients
- 3 eggs
- 3/4 cup castor sugar
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cup all-purpose flour maida
- 1/2 teaspoon baking powder
To fold in
- 120 gram butter melted
Instructions
- 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.