Banana Upside down Cake
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
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
I specifically used the square pan to bake this cake but a rectangular pan or round pan as indicated on the recipe can still work perfectly well since they are all 10-11 cups capacity and their depth is 5cm.
The white granulate sweetener can either be castor sugar or monkfruit sweetener (healthier version & good for diabetics).
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). 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!