Bananas combine so well with caramel flavours as seen in these Rum Bananas so I decided to try them out in an upside-down cake. The result was as delicious as I could ever have imagined.
Banana Upside-Down Cake
150 grams dark brown sugar
75 grams butter
bananas, cut into thick slices
250 grams plain flour
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
Line the base of a 20cm/8 inch cake pan.
Cut the bananas into thick discs - the quantity required will depend on the size of your bananas and the size of your cake tin.
Make the topping:
Place the butter and dark brown sugar into a pan and cook until the butter is melted and the mixture amalgamates.
Spoon the hot mixture into the prepared pan and then top with an even layer banana slices. I've chosen to arrange the slices into concentric circles.
Make the cake:
Sift the flour, baking powder and caster sugar into a bowl - lightly beat the eggs with the milk and pouring into the dry ingredients, along with the cooled, melted butter - stir well until combined.
Spoon the batter carefully out over the bananas, smoothing out the top to finish.
Rest the cake tin on a baking tray (this will help catch and escaping toffee) and place in a preheated 180°C/350°F to bake - after 20 minutes check on the cake and if it appears to be browning too quickly, then cover with baking paper lined foil and lower the temperature slightly. Continue cooking for another 20 minutes or until cooked through.
Let it sit in the tin for a few minutes before turning out onto a serving plate.
Tagged with Sweet Food