Banana upside-down cake

Over-ripe bananas in your fruit bowl?

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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.

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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

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

  • 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

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.

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