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.
Banana Upside Down Cake
Baking
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.
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.
More Cake Recipes
Recipe adapted from Edd Kimber for BBC.
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.
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
-
Preheat the oven to 180 °C/GM 4. Lightly grease a 23cm round tin. (Not with a loose bottom).
-
Add butter and dark brown sugar to a pan over medium low heat. Stir until combined and lightly bubbling.
-
Remove pan from heat and stir in vanilla and stem ginger.
-
Pour the caramel into baking tin and top with sliced bananas.
Cake
-
Add all the ingredients for the cake to a bowl and beat using a processor/by hand until throughly combined.
-
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.
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