This Banana Upside Down cake is so easy to make, for a very spectacular and delicious result. This recipe literally took me like 30 minutes to assemble. I can see this recipe working with other combinations as well. Maybe banana and walnut, pineapple, apples, cherrys, whatever you wish to add.
The flavour of the cake is dominated by the toffee type syrup made using brown sugar. This gives the cake moistness as well as a strong flavour. When the toffee is baking, it actually seeps around the sides and dries up, give the edges a nice crunchy bonus. The cake itself is very soft and moist and has a fragrant flavour from the toffee.
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 cake pan with baking paper.
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.
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 any escaping toffee) and place in a preheated 180°C to bake. After 20 minutes, check on the cake and if it appears to be browning too quickly, cover with aluminium foil and lower the temperature slightly. Otherwise, continue cooking for another 20 minutes or until cooked through.