Upside Down Caramel Banana Cake
Upside Down Caramel Banana Cake - This Banana Upside Down Cake is fluffy, moist and tender. The addition of ground Spices in the cake and a little stem ginger makes the cake SO delicious. It's delicious served with a dollop of ice cream or a drizzle of cream.
Ingredients
Caramel Topping
- 70 g Butter
- 150 g Light Brown Sugar
- 1 tablespoon Water
- 3 Bananas Sliced in ½ lengthways
Cake
- 80 g Butter Softened
- 50 g Oil Neutral flavoured
- 2 Bananas Mashed
- 200 g Light Brown Sugar
- 2 large Eggs
- 240 g Plain Flour
- Pinch Salt
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ Ball Stem Ginger Grated
- 150 ml Greek Yoghurt or Buttermilk, Sour Cream
- 200 g Chocolate Chips
Instructions
- Preheat the oven to 180 °C/GM 4. Lightly grease a 20cm round springform pan/tin.
Caramel
- Add Butter, Sugar and Water to a small saucepan pan over medium heat. Stir until combined and lightly bubbling.
- Pour the caramel into baking tin and top with Banana slices.
Cake
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a electric mixer or in a medium bowl with an offset spatula - beat Butter, Oil, Bananas and Sugar until light and fluffy.
- Add the Eggs one at a time, scraping down the sides in between each addition.
- Mix in Flour, Salt, Cinnamon, Ginger Powder, Stem Ginger gently.
- Stir in Yoghurt, and Chocolate Chips. Don’t over mix.
- Top the Caramel Sauce with the Cake batter.
- Bake the Cake for 1 hour or until a toothpick inserted into the middle comes out clean.
- Let the Cake cool for 10 minutes and then carefully invert cake onto a serving plate or cooling rack to reveal the golden caramel topping.
- Serve warm with a scoop of Vanilla Ice Cream or drizzle of double/heavy cream.
Notes
Variations and Substitutions
Fruit 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. Yoghurt If you don't have sour cream, use buttermilk, yoghurt or milk instead.Tips to make Banana Cake
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 in a 20cm/ 8-inch pan 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. 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. Alternatively line a loose bottomed tin with baking paper/parchment paper and fold it at the corners so it goes up the sides of the tin too and then use bull dog clips to clip it at the sides.What to serve with it
This cake is absolutely delicious as it is. Or serve it warm with a drizzle of Cream or a scoop of ice-cream.Storage
This delicious Cake is best enjoyed warm but it keeps well in an airtight container for three days.Is it freezer friendly?
I wouldn't recommend freezing this cake.Nutrition
Calories: 461kcalCarbohydrates: 67gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 104mgSodium: 296mgPotassium: 252mgFiber: 2gSugar: 44gVitamin A: 679IUVitamin C: 4mgCalcium: 114mgIron: 2mg
Tried this recipe?Let us know how it was!
