Over-ripe bananas in your fruit bowl?
Well, I have something to share with you. Move over banana flapjack, banana muffins, and banana bread. There is a new boy in town. Banana upside-down cake.
Sweet, over-ripe bananas, sticky caramel edge, and lovely sponge. What’s not to like? Perfect eaten warm with ice-cream, custard or yoghurt as dessert, or cold with a cup of coffee the day after. I made mine with a gently spiced sponge which was delicious, but the spices could be left out for a plain version. I also discovered that bananas shrink when baked. In the photo here there are two medium bananas, but I could have packed in another one I think, or two more if I sliced them thicker. However you like your banana:cake ratio, it is so easy to make and it is really tasty!
Banana upside-down cake
- 175g very soft unsalted butter
- 125g golden syrup
- 3-4 bananas, peeled and cut into 1cm slices
- 175g light brown soft sugar
- 1 tbsp lime juice (from a bottle is fine) or milk (if not using spices)
- 0.5 tsp baking powder
- 1 heaped tsp ground ginger (optional)
- 1 heaped tsp ground cinnamon (optional)
- 3 large eggs
- 75g ground almonds
- 75g self-raising flour
- Preheat oven to 190C. Grease a 20cm tarte tatin tin (or a round springform tin if you don’t have one) and line the base with baking parchment (not greaseproof paper).
- Mix 25g of the softened butter with the golden syrup using a fork. Pour into the base of the tin and spread out evenly. Place the sliced bananas in concentric circles on top.
- Cream together the remaining butter with the sugar until light and fluffy. Add the lime juice, baking powder, ginger and cinnamon. Beat in the eggs, one by one, with a spoonful of the ground almonds with each egg. Beat in the flour. Spoon over the bananas and smooth the top.
- Bake for 35-40 minutes, or until springy and a skewer inserted into the middle of the sponge comes out clean. Cool in the tin for 10 minutes, then run a knife round the edge to release the cake and turn out onto a plate. Peel of the parchment, and serve warm with ice cream, yoghurt or custard, or cold.