Have bananas that need using up? Try this alternative to the usual banana bread recipe, you’ll love this delicious banana upside down cake with its caramel topping:
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While I do have a trusty banana bread recipe that I tend to make over and over, it’s nice to try something different. So this week with 4 bananas starting to get a bit past it, I decided to try this sticky upside-down banana cake recipe from BBC Good Food.
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Banana Upside Down Cake
For the caramel banana topping:
- 80g / 3oz butter (plus a bit extra for greasing your tin)
- 150g / 5oz light brown sugar
- 1/2 teaspoon vanilla essence
- 4 bananas
For the cake batter:
- 240g / 8.5oz plain flour
- 2 and a half teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 300g / 10oz caster sugar
- 120g / 4.5oz butter (softened)
- 3 large eggs
- 150ml /5 fl.oz soured cream
- Heat oven to 180C/160C fan/350F/gas 4. Lightly grease a deep 23cm round cake tin and line it with baking paper.
- Make the topping next. Put the butter and brown sugar in a small saucepan and stir over a medium heat until melted and combined. Add the vanilla and mix. Pour the caramel topping into the cake tin, spreading it in an even layer. Cut the bananas lengthways and arrange them on top of the caramel, put them cut side down.
- Put the rest of the ingredients into your mixing bowl and beat together until the batter is smooth and evenly mixed.
- Pour over your bananas/caramel and smooth it out.
- Bake for 55 mins – 1 hour depending on your oven, or until an inserted skewer comes out clean. If you feel the cake is looking too dark you can cover it with foil after 45 minutes.
- Allow it to cool for 10 minutes on your cake stand before turning it out onto a plate.
- Keeps for a couple of days.
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Have you tried this banana upside down cake? Leave a comment below and let us know – we’d love to hear from you!