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    Home » Recipes

    27th June 2020 Desserts and Baking

    Home » Recipes

    Stem Ginger Banana Upside Down Cake

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    This Stem Ginger Banana Upside Down Cake is fluffy, moist and tender. The addition of ginger in the cake and stem ginger on top of the caramel makes the cake SO delicious. 

    Close up of Banana Upside Down Cake showing bananas sliced in half

     

    Banana Upside Down Cake

    I have tried many variations of this recipe over the last couple of years. I have added choc chips, changed sugar quantities, changed the type of sugar, added crystallised ginger into it, added more spice, less spice, and even added tea. This version is one of my favourites, the choc chip one is another great one and that recipe is coming real soon!

    Baking

    This is one of those cake recipes that looks done way before it is done. Trust the skewer test! If it comes out wet, leave the cake in the oven a little longer.I have suggested baking at 180 C/GM 4 for 1 hour. The time does vary. So it can take longer then that. If the cake is browning too fast but the inside is still wet, cover it with foil and continue baking until the middle is set.

    Bananas

    For this recipe you don't need bananas that are falling apart, mushy and weeping. They need to be ripe but not so ripe that they disintegrate into the batter and disappear.

    Storage

    This cake will keep for three days so you can make it ahead.  It is delicious served warm or at room temperature. Reheat gently if you are serving it on the day it wasn't baked.

    Freezer friendly?

    I wouldn't recommend freezing this cake. 

    Baking tin

    When I first made this Banana upside down cake it was a disaster. Caramel leaked out of the bottom of the tin and burnt in the oven.  Not only did I have a horrible cleaning job to do afterwards, we lost half the caramel. For that reason, I would suggest using a tin that is closed at the bottom or you can put your cake tin on an oven tray and once backed, add the leaked caramel to the top of the bananas.

    Variations

    You can try using a different fruit instead of bananas- chopped apples, pears, peach slices or pineapple would likely work. I haven't tried it though so can't be sure.

    You can add choc chips. That works amazingly well.

    If you don't have plain flour, use self raising but omit the baking powder.

    If you don't have sour cream, use buttermilk, yoghurt or milk instead.

    How to serve this cake

    This cake is absolutely delicious warm with ice cream. At room temperature it is lovely with creme fraiche.

    How to make Stem Ginger Banana Upside Down Cake

    Preheat the oven to 180 C/GM4.

    Melt the butter and brown sugar until combined and lightly bubbling.

    Remove from the heat and stir in vanilla and grated stem ginger.

    Pour into the cake tin. 

    Add chopped bananas on top.
     
    Combine all the ingredients for the cake batter in a large bowl and mix till combined - Plain Flour, Baking Powder, Ginger, Caster Sugar, Eggs, Sour Cream, Butter, Vanilla, Salt.
     
    Bake for 1 hour to 1.15 hours. Start checking with a skewer at 1 hour.
     

    More Cake Recipes

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    Milk Cake
     
    One Bowl Banana Cake with Chocolate and Caramel
     
    Chocolate Orange and Honey Cake – Dairy Free, Gluten Free

    Recipe adapted from Edd Kimber for BBC.

    Close up of Banana Upside Down Cake showing bananas sliced in half
    5 from 1 vote
    Print

    Stem Ginger Banana Upside Down Cake

    This Stem Ginger Banana Upside Down Cake is fluffy, moist and tender. The addition of ginger in the cake and stem ginger on top of the caramel makes the cake SO delicious. 

    Course Baking/Dessert
    Cuisine American, british
    Keyword Afternoon Tea, Banana Cake, Banana ginger cake, Upside Down Cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Servings 10
    Calories 461 kcal
    Author Safira

    Ingredients

    Caramel Topping

    • 70 g Butter
    • 130 g Dark Brown Sugar
    • 1 tsp Vanilla Extract
    • 1 piece Stem Ginger grated
    • 4 Bananas Sliced in 1/2 lengthways

    Cake

    • 200 g Caster Sugar
    • 120 g Butter Unsalted, At room temperature
    • 2 large Eggs
    • 200 g Plain Flour
    • 2.5 tsp Baking Powder
    • 150 ml Yoghurt or Buttermilk, Sour Cream, Milk
    • Pinch Salt
    • 1 tsp Vanilla Extract
    • 1 tbsp Ginger grated
    • 1/2 tsp Ground Ginger

    Instructions

    Caramel

    1. Preheat the oven to 180 °C/GM 4. Lightly grease a 23cm round tin. (Not with a loose bottom).

    2. Add butter and dark brown sugar to a pan over medium low heat. Stir until combined and lightly bubbling.

    3. Remove pan from heat and stir in vanilla and stem ginger.

    4. Pour the caramel into baking tin and top with sliced bananas.

    Cake

    1. Add all the ingredients for the cake to a bowl and beat using a processor/by hand until throughly combined.

    2. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the middle comes out clean.

    Recipe Notes

    Baking tin - When I first made this Banana upside down cake it was a disaster. Caramel leaked out of the bottom of the tin and burnt in the oven.  Not only did I have a horrible cleaning job to do afterwards, we lost half the caramel. For that reason, I would suggest using a tin that is closed at the bottom or you can put your cake tin on an oven tray and once backed, add the leaked caramel to the top of the bananas.

    Storage - This cake will keep for three days so you can make it ahead.  It is delicious served warm or at room temperature. Reheat gently if you are serving it on the day it wasn't baked. I wouldn't recommend freezing this cake. 

    Baking  Time - This is one of those cake recipes that looks done way before it is done. Trust the skewer test! If it comes out wet, leave the cake in the oven a little longer. I have suggested baking at 180 C/GM 4 for 1 hour. The time does vary.  If the cake is browning too fast but the inside is still wet, cover it with foil and continue baking until the middle is set and a skewer inserted into the middle comes out clean.

    Nutrition Facts
    Stem Ginger Banana Upside Down Cake
    Amount Per Serving
    Calories 461 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 12g75%
    Cholesterol 104mg35%
    Sodium 296mg13%
    Potassium 252mg7%
    Carbohydrates 67g22%
    Fiber 2g8%
    Sugar 44g49%
    Protein 5g10%
    Vitamin A 679IU14%
    Vitamin C 4mg5%
    Calcium 114mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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