Banana upside down cake
About banana upside down cake
This banana upside down cake is a combination of caramelized banana and sponge cake. So the rich caramel banana and the light sponge cake go well together. To make it a lighter cake than usual, I do not use butter or cream for caramel, and just use 50 grams of melted butter for the cake batter. However, the taste is quite satisfactory even with a small amount of butter. Maybe, the problem is that it’s light and delicious, so you might end up eating too much.
I make this cake when there are ripe bananas with brown spots at home. The ripe banana has a soft texture, intense flavor, and sweetness. Therefore, I think ripe bananas can make this cake more delicious. Anyway, it’s delicious, so if you have 3-4 ripe bananas in your house, try making this cake once.
I recommend eating at room temperature a few hours after removing from the oven. The sponge cake is soft and fluffy and has a bittersweet caramel banana on it. If you have vanilla ice cream, serve with it. it’s scrumptious.
I put a link to nutrition and health benefits of banana, please read it if you like.
Recipe tips
As I wrote above, please use ripe bananas. And please line up closely on the caramel.
Regarding cake pan, use a cake pan which has no removable bottom so that the caramel does not leak. Hence spring form pan is not suitable for this recipe. I use the round cake pan, but I think you can use the pound cake pan or the square pan as well.
When the caramel turns brown, add a small amount of hot water. Be careful not to get burned as it will splash at this time.
In the hot season, eat it the day you bake it, or store it in the refrigerator and eat it by the next day.
Banana upside down cake
Equipment
- 1 Cake pan (20 cm diameter and the bottom can not separate)
- 1 small pot
- 1 hand mixer
Ingredients
- 100 gram Granulated sugar for caramel
- 2 tablespoon Water for caramel
- 2 tablespoon Hot water for caramel
- 3~4 Ripe bananas
- 2 Large eggs
- 80 gram Fine granulated sugar
- 100 gram Cake flour (shifted together with baking powder)
- 1/4~1/3 teaspoon Baking powder
- 50 gram Melted butter
- an appropriate amount Butter for the cake pan
Instructions
- Apply butter to the cake pan.In a small pot, add the sugar and water to make caramel. Dissolve the sugar in water and heat until it turns brown. When it turns brown, remove the pot from the heat and add hot water. Return to heat and heat until hot water and caramel mix well.
- Pour caramel sauce into cake pan. Let it cool down a little here.
- Cut off both ends of the banana and cut it in half vertically. Peel and line up the bananas on top of the caramel with the cut side down. Preheat oven to 170C /338F.
- Put eggs and sugar in a bowl and beat the mixture on high speed with hand mixer until the egg foam become very thick and airy. (If it takes a long time the egg foam become thick and airy, set the bowl over a pan of hot water, and beat the mixture. This helps to create egg foams. Once the egg foam is thick and airy, remove the bowl from the pan.)
- Add cake flour and baking powder to the egg mixture and fold gently until almost all traces of flour have disappeared.
- Put the melted butter in another small bowl, add a little batter to it and mix.
- Put this back in the batter bowl and mix until incorporated.
- Pour in the cake batter over bananas and level the surface.
- Bake in an oven at 170C=338F for 20 minutes, then lower to 160C=320F and bake for another 10~15 minutesor until a skewer inserted into the center comes out clean. Remove the cake from the oven. Let the cake cool in the cake pan for about 30 minutes. Then invert cake onto a plate.
Notes
This is delicious without any special ingredients, so please try it. I put links to recipes using caramel, so please try making other recipes if you like.
Thank you for reading and Bon Appetit!