Upside-down banana cake with maple-caramel sauce

Upside-down banana cake with maple-caramel sauce

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Cooking time

Prep: 45 mins Cook: 55 mins - 1 hr, 10 mins

Skill level

Easy

Servings

Serves 8

Hot toffee sauce makes sticky, warm banana cake even more of a treat

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving with sauce

kcalories
802
protein
10g
carbs
77g
fat
51g
saturates
21g
fibre
4g
sugar
56g
salt
1.1g

Ingredients

  • 100g softened butter, plus extra for greasing
  • 8 tbsp maple syrup
  • 3 small ripe bananas and 1 very overripe banana
  • 200g dark brown soft sugar
  • 4 large eggs
  • 2 tsp vanilla paste or extract
  • 200g self-raising flour
  • 100g pecans, broken into pieces
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 200g pot full-fat Greek yogurt, plus extra, or vanilla ice cream, to serve

For the sauce

  • 100g whole pecans
  • 100g salted butter, diced
  • 100ml double cream
  • 100ml maple syrup

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
  2. Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
  3. Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
  4. When the cake is cooked, poke it all over with the skewer – inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Recipe from Good Food magazine, March 2014

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Comments

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kieranpkelly's picture
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Incredibly tasty. I've made this a couple of times now and it blew people away LITERALLY

claudiasherlock's picture
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Truly delicious and so easy to make

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