Go Back
Banana upside down cake on a serving plate.
cookingwithmykids

Banana upside down cake

5 from 1 vote
The caramelised banana topping is delicious on top of a tasty, moist banana flavoured cake so the next time you have some bananas turning black, why not try this banana upside down cake.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dessert
Cuisine: American, British
Calories: 453
Ingredients Method

Ingredients
  

For the caramelised banana topping
  • 150 g (¾+ cup) soft brown sugar
  • 85 g (⅓ cup) unsalted butter
  • 2-3 bananas
Cake
  • 185 g (1 ¼ cup) plain / all-purpose flour
  • 1 ½ tsp baking powder
  • 165 g (⅞ cup) brown sugar
  • 50 g (¼ cup) granulated sugar
  • 2 bananas about 1 cup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 125 g (½ cup) butter or baking spread
  • 75 ml milk

Method
 

Preheat oven to 180C and prepare your baking tin
  1. Grease and line the base of a 23cm (9 inch) round cake tin with baking or parchment paper. Pop the cake tin on top of a baking tray.
Make the caramelised banana topping
  1. Measure out the butter and sugar and pop them into a small pan. Heat it slowly, stirring occasionally until it’s all melted and come together. Pour the mixture into the bottom of your cake tin and press it down.
  2. Meanwhile, peel and chop the bananas into 0.5-1cm pieces.
  3. Arrange the bananas to the top of your butter/sugar mixture.
Make the cake
  1. Measure out all the cake batter ingredients (except the bananas and milk) and add them to a large mixing bowl or free-standing mixer.
    Using the k-paddle of your free-standing mixer or hand held mixers, beat everything together until the batter is nice and smooth.
Add the bananas and milk
  1. Peel and mash the bananas, then add to your mixing bowl. Stir them in with a spatula or wooden spoon.
  2. Finally, add the milk to loosen the cake batter and stir it in.
Bake the cake
  1. Pour your mixture into the baking dish on top of the cut bananas.
  2. Pop in the oven and bake for approx 45 minutes. It’s ready when it’s browned and a skewer inserted into the middle comes out clean (or with a few moist crumbs).
  3. Leave the cake to cool for a few minutes and turn out onto a large plate or platter. Don’t wait too long or the caramelized sugar will stick to the pan.
  4. It’s best served warm with custard or ice cream and will keep for a few days in an airtight container.