Caramel Banana Upside Down Cake
Delicious Caramel Banana Upside Down Cake, perfect serve warm with cream or ice cream.
Equipment
- baking tin
Ingredients
Cake Topping
- 120 g brown sugar
- 60 g butter
- 1.5 tablespoon golden syrup
- 3 bananas sliced
Cake
- 2 ripe bananas
- 2 tablespoon yoghurt
- 90 g butter at room temperature
- 180 g caster sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 180 g self-raising flour
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
Instructions
Preparation
- Preheat the oven to 180C.
- Line a 20 x 20cm baking tin with baking parchment.
- Cook the sugar, butter, and golden syrup for the topping until melted, then pour into the tin.
- Slice the bananas and place them in the caramel.
- Mash the ripe bananas and mix into the yoghurt.
- Whisk the butter and sugar until pale and fluffy.
- Add the vanilla extract and eggs one at a time, whisking after each addition.
- Sift the flour and spices and fold into the mixture, then fold in the banana and yoghurt mixture.
- Spoon the batter into the cake tin on top of the caramel and bananas.
- Bake for about 45 minutes and check with a skewer to ensure it's cooked.
- Let the cake stand for a couple of minutes and then turn it over onto a plate.
- Serve warm with cream, custard, or ice cream.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Serving: 1sliceCalories: 229kcalCarbohydrates: 37gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 78mgPotassium: 164mgFiber: 1gSugar: 24gVitamin A: 290IUVitamin C: 3.2mgCalcium: 19mgIron: 0.3mg
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