Sticky upside-down banana cake

Sticky upside-down banana cake

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(7 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins

Easy

Serves 12

Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal427
  • fat18g
  • saturates11g
  • carbs62g
  • sugars45g
  • fibre2g
  • protein5g
  • salt0.4g
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Ingredients

    For the topping

    • 80g unsalted butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 150g light muscovado sugar
    • ½ tsp vanilla bean paste
    • 4 large bananas
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    For the cake batter

    • 240g plain flour
    • 2 ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • ½ tsp ground ginger
    • 300g golden caster sugar
    • 120g unsalted butter, very soft
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 large eggs
    • 150ml soured cream

    Method

    1. Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.

    2. To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.

    3. To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

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    Comments, questions and tips

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    HappyLittleHuntress
    7th Jan, 2017
    5.05
    Really lovely cake. The caramel went down really well with the family
    acjacobs
    16th Jul, 2016
    5.05
    This is amazing! Just made it this morning and the flavour is incredible. The caramel sauce takes on the flavour of the banana and actually made me giggle it tasted so good.
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