This Banana Upside-Down Cake it the perfect way to utilize bananas that you have on hand and don’t want to freeze for later use. It is decadent and full of banana flavour in its natural form.
WHAT YOU WILL NEED.
Let’s delve in baking this delicious Banana Upside-Down Cake. Let’s talk about the ingredients needed:
Brown sugar or jaggery: This helps sweeten the banana that will eventually be at the top of the cake once they caramelize.
Lemon juice or apple cider vinegar: Helps in making the sugar paste on top of the cake as well as balance the flavor of the sugar and the bananas.
Bananas: You will need lots of banana for this recipe since you’ll be using them in two ways. One is for the Upside-Down layer and the other is in the cake itself.
All purpose flour: Whenever I am baking cake or quick bread that is not gluten free like this banana bread, this is the flour I would go for.
Baking powder: This is our raising agent in this quick bread.
Granulated white sugar: This is our choice of sweetener for this loaf. It can be castor sugar or regular white sugar or monkfruit sweetener. Incase one wants to use brown sugar or molasses or jaggery, you will achieve another depth of flavor which is still ok.
Eggs: They help in tenderizing the bread as well making it fluffy and moist. They are also the healthiest, most nutrient-dense natural foods on the planet especially if you choose the organic type.
Unsalted butter: This will also be used in two ways. One is making the base of the cake as well as in the batter to help moisten the cake. You can as well use melted coconut oil or vegetable oil to moisten the bread.
Vanilla extract: as usual this is the real deal in adding more flavor to the bread.
Salt: to taste. Do not leave this out, pleeeeaassssee or else you definitely won’t like your bread.
HOW TO MAKE BANANA BREAD:
Preheat your oven at 180°C. Grease a 9 x 9 x 2 inches (23 x 23 x 5 cm) square baking dish/pan or 11 x 7 x 2 inches (28 x 18 x 5 cm) rectangular baking dish/pan or 10 x 2 inches (25 x 5 cm) round baking dish/pan.
On a small sauce pan, heat the brown sugar/jaggery till it melts then add in the butter/margarine. Stir and allow it to melt as well then finally add in the lemon juice/apple cider vinegar. Then spread the mixture evenly over the bottom of your baking dish/tin. Arrange the banana slices on top.
In a large bowl, add the flour, baking powder, sea salt and sugar. Whisk together till well combined then set aside.
On a flat plate, mash the peeled bananas.
In another bowl, whisk the eggs then add in melted unsalted butter, vanilla extract and the mashed ripe bananas. Mix till well incorporated.
Bring together the dry and wet ingredients and mix till all is incorporated.
Pour the batter into the prepared baking dish/tin, spreading it evenly over the banana slices.
Bake for about 30-35 minutes at 180°Cor until a toothpick or cake tester inserted in the center comes out clean.
Place the baking dish/tin upright on a wire rack and allow to cool for about 10-15 minutes then invert onto a serving platter.
Slice & enjoy warm or cold.
MY BANANA UPSIDE DOWN CAKE VIDEO TUTORIAL!
MORE AMAZING CAKE, BREAD & LOAF RECIPES!
Looking for more delicious cake, bread & loaf recipes?! Check out some of my other recipes you’re sure to enjoy!
- Whole Wheat Raisins Bread (with instant yeast)
- Homemade Milk Bread (with instant yeast)
- Homemade Milk Bread (with dry yeast)
- Homemade Vegan Bread
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- Simple Butternut Whole Wheat Chapati
- Whole Wheat Chapatis
- Simple Ugandan Chapati Rolex (Flatbread wrap)
- Best Fluffy Whole Lemon Loaf (sugar free, dairy free)
- Chocolate Chip Banana Bread.
- Gluten Free Bread
- Easy Maize Meal Bread (Cornbread)
Banana Upside down Cake
Ingredients
Base of the cake
- 1 tbsp (14 g) unsalted butter or margarine,
- ⅓ cup (70g) brown sugar or jaggery
- 1 tbsp lemon juice or apple cider vinegar
- 5 bananas, sliced in circles
Cake
- 1¾ cup (228g) all purpose flour
- ½ cup (100g) granulated white sugar*
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup (113g) unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- 2 cups (360g) mashed bananas, approximately 4 ripe bananas
- ½ cup raisins optional
Instructions
- Preheat your oven at 180°C. Grease a 9 x 9 x 2 inches (23 x 23 x 5 cm) square baking dish/pan or 11 x 7 x 2 inches (28 x 18 x 5 cm) rectangular baking dish/pan or 10 x 2 inches (25 x 5 cm) round baking dish/pan.
- On a small sauce pan, heat the brown sugar/jaggery till it melts then add in the butter/margarine. Stir and allow it to melt as well then finally add in the lemon juice/apple cider vinegar. Then spread the mixture evenly over the bottom of your baking dish/tin. Arrange the banana slices on top.
- In a large bowl, add the flour, baking powder, sea salt and sugar. Whisk together till well combined then set aside.
- On a flat plate, mash the peeled bananas.
- In another bowl, whisk the eggs then add in melted unsalted butter, vanilla extract and the mashed ripe bananas. Mix till well incorporated.
- Bring together the dry and wet ingredients and mix till all is incorporated.
- Pour the batter into the prepared baking dish/tin, spreading it evenly over the banana slices.
- Bake for about 30-35 minutes at 180°Cor until a toothpick or cake tester inserted in the center comes out clean.
- Place the baking dish/tin upright on a wire rack and allow to cool for about 10-15 minutes then invert onto a serving platter.
- Slice & enjoy warm or cold.
Notes
). Remember to like, share and tag me on Instagram @gwenjikoni , Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!DID YOU MAKE THIS RECIPE?
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