Banana Upside down cake2016-01-19
- Cuisine: European
- Course: Dessert
- Skill Level: Beginner
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- Prep Time : 15m
- Cook Time : 40m
- Ready In : 55m
Baking with kids is always fun, especially when it is not the routine kind of thing.
We had gone to the local Farmshop, me & my son, and returned with a big loadful of bananas. 15 bananas for a pound, now that is a really big loot if you ask me.
Only problem is – they all start ripening at the same time. So we had to think of different ways of using them up. The little master needs varieties.
So we made the usual. Some went in a smoothie, some were sliced and frozen for another day, some even went in a Banana Pancake– but something special had to be done with some of them. The little man had ordered, so I had to think of something.
So we decided to make this Banana upside down cake. Now Pineapple upside down cake is quite commonly made – but the same with banana? I wasn’t so sure.
Well, my son was excited- so much soo that he decided to make it all by himself. Of course, under my watchful eye! I can’t let go – you see! But again, he’s just 10.
Making it was good fun and a delicious cake was ready for us in no time at all.
We really enjoyed making the cake and eating the caramelised banana too!
Why don’t you try this recipe yourself and see if you like it!
Ingredients for the upside down layer
Bananas, sliced- 2
Brown sugar- 3/4 cup
Butter- 6 tbsp, melted
- Banana, mashed- 1
- Butter- 3 tbsp, melted
- Yoghurt, greek or plain- 1/3 cup
- Sugar- 1/2 cup
- Egg- 1
- Flour- 1 cup
- Baking powder- 2 tsp
- Salt- 1 tsp
Grease your baking tray. I decided to make this in my silicone tray, which in hindsight wasn’t such a good idea. The banana melts into the caramelised sugar and forms a dramatic topping for the cake and therefore, the cake is meant to take a deeper colour- oh the drama! But yes, apart from the colour, the cake was perfect.
Spread the butter and sugar on the base of the cake tin and spread the chopped banana.
Pour the batter into the tin and onto the bananas.
Bake for about 40 minutes.
Preheat the oven to 175C or 350 F. Slice the bananas.
Mix together the melted butter and sugar and spread evenly on the bottom of a baking tin. You could use any baking tin. ideally a metal one. Today, I used a silicone one , thinking that the cake would slide off much easily, but that was not a good decision- simply because the silicone works- which means it doesn't caramelise as much. But use a metal tin and your results will be perfect. Mine always are.
Now arrange the bananas over the mixture so as to cover the entire base of the pan.
In a large bowl, mix together all the wet ingredients.
Put the dry ingredients n a bowl, add in the baking powder and salt. Whisk thoroughly to let the air in. I prefer doing this to sifting- which tends to mess up the entire kitchen.
Now while continuously and gently whisking ad the dry mix to the wet mix. Do not over mix.
Pour this on top of the sliced bananas and put the tin into the preheated oven for about 40 minutes.
Check that the top has turned golden brown. You might also notice that the sugar and butter mixture has melted and is bubbling up at the rim.
Let cool for 10-15 minutes. Place a plate on top and turn over.
For more banana recipes, do check :
Apple and Banana Smoothie with Chocolate and Vanilla Icecream
Chocolate Banana Bread
Banana & Peanut butter Smoothie
and our most favourite