Thursday 31 August 2017

Banana Upside Down Cake

Image result for banana upside down
Ingredients:

For The Topping



  • 80g unsalted butter , plus extra for greasing
  • 150g light muscovado sugar
  • ½ tsp vanilla bean paste
  • 4 large bananas

For The Cake Batter 

  • 240g plain flour
  • 2 ½ tsp baking powder
  • 1 tsp Cinnamon
  • ½ tsp ground ginger
  • 300g golden caster sugar
  • 120g unsalted butter , very soft
  • 3 large eggs
  • 150ml soured cream

Direction

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

Step 1
For The Topping, 
  • In a small saucepan put the butter and sugar 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 and set aside. 

Step 2
For 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. 

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