Alright, maybe I jumped the gun on the whole “summer’s here” thing. It’s currently hailing rain outside my window. This morning it was sunny, however it’s taken a turn this afternoon and now I’m stuck inside on my day off while it pours outside. Of course, to keep me busy I thought why not bake something. I had asked my mom earlier how many banana’s we had in the kitchen and she replied “you mean the two rotting ones?” I said yup. Perfect. I had seen this recipe a long time ago and thought it looked so good! So I knew the if there were rotten bananas around I would be making this.
It’s a simple cake base on top of caramelized bananas. My boyfriend’s mom had given me three new spring-form pans at Easter and I’ve been wanting to use them ever since. I had only had one very large spring-form pan which I use to make cheesecake in, but I had wanted something smaller to make more of an everyday cake. Because why not have an everyday cake? They came in size 8 1/2, 9 and 10” and their perfect for cheesecakes, mousse cakes or any other cake. However, this might be one time where you would opt to not use it. I had this idea that hey, an upside down cake wouldn’t that be super easy made in a spring-form pan so I can just pop it right out! That would usually work, however the caramel sauce seeped out of the bottom and dripped on the bottom of the oven. So I set it ontop of a small pizza pan to stop the dripping. You could also wrap the bottom of your spring-form with aluminum foil before hand. I’ll have to remember that next time!
The cake is a mixture between a butter cake and a pound cake. But, it actually has almost no butter at all! Only 4 tablespoons. The sugar used to make the caramel is just regular sugar heated over medium to create a dry caramel, which I had never done before. It’s really interesting to watch the white sugar turn into a rich amber colour. If you’ve never tried it either, don’t be afraid when it starts to clump up and liquefy. It’ll take a few minutes.
Try using your bananas in this new Brazilian-inspired cake which is readily available over there in bakeries instead of just the same old banana-bread.
The clouds and rain rolled in right when I was about to take a picture of the cake, so it’s a little dark. But head on over to the wicked noodle or the cookie shop to see some more pictures. It’s really a pretty cake when it’s flipped over!
Banana Upside Down Cake
From The Cookie Shop Via The Wicked Noodle
Ingredients:
For the banana layer:
- 1 1/2 cup (170g) sugar
- 2-3 ripe bananas
For the cake layer:
- 2 cups (240g) all purpose flour
- 1 cup (90g) cornstarch
- 1 tbsp baking powder
- 4 large eggs, divided
- 4 tbsp (56g) unsalted butter
- 2 cups (200g) sugar
- 1 cup (200ml) milk
Directions:
1. Put the sugar in a small sauce pan, and bring it to a medium heat to
make a dry caramel. Once it’s fluid and light amber in color, with a wooden spoon,
distribute the caramel evenly all over the bottom and sides of the pan you are going to use. Set aside.
2. Split the bananas lengthwise and distribute them with the cut side down, over the
caramel. Try to place them as close as you can (they will shrink a bit) and close to
the pan sides – it will be easier to release the cake later if you do so.
Make the cake:
1. Preheat the oven 350° F (180°C).
2. In a bowl, sift the flour, cornstarch and baking powder. Set aside.
3. Beat the egg whites with a pinch of salt until soft peaks form. Set aside.
4. In the electric mixer, beat the butter, sugar and egg yolks until very light and
creamy.
5. Add the flour mixture in three additions, alternating with the milk. Beat only
until the flour is all mixed. With a big spatula, fold the beaten egg whites
carefully.
6. Pour the batter over the banana layer, distributing evenly.
7. Bake for 40 to 50 minutes, until it’s golden and a toothpick inserted in the
center of the cake comes out clean. Let the cake rest for a bit, but you want unmold it while it’s still warm.
Enjoy!
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Tags: Banana, Cake, Caramel, Upside Down
mmmm the cake on it’s own has be drooling, add in the caramalized bananas and YUM YUM YUM!!!!
Looks awesome, I’ve made plum or peach upside down cakes but never banana. I love any dessert with cooked bananas, so I will need to give this one a try!
Great idea with the caramel and bananas! I’m always on the hunt for good banana recipes that aren’t just plain banana bread. Thanks!
Hi Lou, I will try this, I like the idea of the carmelized bananas as a feature. Love Aunt L
I have both extremely ripe bananas and ones just a tinge green. Forget the buttermilk milk cake I’m all over this one instead………Love bananas more than berries. :) Thanks for sharing!
~ingrid
Steph: It is definitely drool-worthy!
Natalie: I haven’t made too many upside down cakes actually, but peach or plus sounds good!!
Sharlene: This is a great alternative to bread or the regular banana recipes for sure
Louise: Thanks auntie!
Ingrid: Hehe hope you like whichever you decide to bake!!
Thanks Alicia & have been looking for other recipes for Rhubarb & banana’s . I will definitely be trying these recipes. I have my own rhubarb plant now. Always looking for a recipe for ripe bananas as both uncle Harry & I do not like ripe bananas, just slightly green ones. So it will be great to try this Banana Upside down cake.
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