ruey2019-05-23T20:20:29+08:00Sat, 08 September 2018|Cakes|
Ever heard of an upside down cake? Another popular form of it comes from the Upside Down Pineapple Cake. I for one, however, do not like Pineapples. Let me introduce this Upside Down Banana Cake to you!
Unlike typical cakes where you just bake it after pouring in the cake batter into the cake pan, this Upside Down Banana Cake will have the base of the cake pan lined with a beautiful layer of caramel and chopped up bananas.
To serve, simply invert the cake upside down ( hence it’s name ), creating a beautiful sensation of oozing and warm caramel that coats the entire Upside Down Banana Cake! Match it with those slightly mushy bananas to create a sensational and amazing party in your mouth!
I will now break down the recipe into the usual 3 components of Taste & Texture, Ingredients and Method.
For the taste & texture, the taste is obviously amazing. It is definitely a cake that leans towards the sweeter side but it is not too overwhelmingly sweet. If we compare the sugar level of the caramel as compared to that of cakes with cream, the amount of sugar contained is significantly less too. I really love the nice, warm banana layer on the cake as well.
The texture is to be harped on. The warm gooey caramel matched with slightly mushy bananas to go with a chewy yet spongey cake is to be longed for. Once you start baking this, you and your love ones might crave for even more in the future! It is just such a beautifully assembled cake that is not at all difficult to make!
Next up, the ingredients.
Regarding the fruit topping, do ensure that you are using not too ripe bananas. If you are using overly ripe bananas, there’s a high chance that these bananas will be disintegrated into a very mushy and unrecognizable mess. I used slightly ripen bananas to ensure that they are able to maintain their shape throughout the baking time.
You can also use fruits such as pineapples, peaces and apples to create amazing and creative combinations!
Last up, the method.
It is important to take note of the mixing technique here. Make sure to cream the butter and sugar well so as to incorporate air in proper. In addition, milk and eggs have to be incorporated into the batter slowly to ensure that clumping of the batter will not occur. Should you observe clumping, it will still be alright except that the cake at the end will be denser instead of being fluffy!
Now, let’s proceed to the much awaited for recipe! I hope I didn’t bore you out along the way!
Upside Down Banana Cake Recipe
by Javier Tan September-09-2018
This cake is baked with caramel and sliced bananas at its based so that when its inverted, all that delicious warm caramel will trickle down and cover the cake. Each bite comes with warm caramel sauce and bananas accompanied with a sponge cake!
1/2 Cup or 125g Unsalted Butter, softened at room temperature
3/4 Cup + 2 Tablespoon or 175g Granulated White Sugar
1 and 1/2 Cups or 180g All Purpose/Plain Flour, Sifted
1 Teaspoon or 4g Baking Powder, Sifted
1/4 Teaspoon or 1.4g Table Salt
1/3 Cup or 80ml Full Cream Milk, Room Temperature
3 Large Eggs, 55g each, Room Temperature
1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
1 Teaspoon or 2.5g Ground Cinnamon
For The Caramel Topping
3 Large Not So Ripe Bananas, Each Chopped Lengthwise Into 3 Strips
80g or 1/3 Cup Unsalted Butter, Chopped Into Cubes
112g or 1/2 Cup + 1 Tablespoon Light Brown Sugar
Preheat your oven to 180 degrees C and line your 8 x 8 inches baking tray or 9″ Round Pan with parchment paper.
Prepare the caramel base. Melt down the unsalted butter and brown sugar at low heat until it forms a single consistency, it will take less than 5 minutes. Make sure to stir frequently.
Pour the caramel mixture into the baking tin lined with parchment paper. Place in the sliced banana to form a single, even layer of bananas.
Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
Add in the sugar to the butter and cream both together until light and fluffy.
Add in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
Add in the cinnamon, vanilla extract and salt and whisk well.
Mix in the milk and whisk well.
In a separate bowl, combine the flour and baking powder and mix well.
Sift in the flour and baking powder mixture into the batter and use a spoon to fold it in to prevent over mixing.
Spoon the batter into the baking tray. Bake the cake for about 44-48 minutes or until the top is slightly browned and the caramel has almost finished bubbling at the sides. ( It will bubble intensively earlier on ). If too much browning ( or burnt ) is observed, reduce temp to 160 degrees C and cover the top with aluminium foil.
Cool at room temperature for 10 minutes before serving warm! Serve by preparing a bigger tray lined with parchment and inverting the baking tray onto it.
Yield: 1 8 x 8 Inches Cake or 1 9″ Round Cake
Store in refrigerator for up to 3 days. Best eaten warm on the day itself!
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If you have ugly holes in your cake ( common problem ), check out how to troubleshoothere in future bakes!