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Upside-down banana cakes
Upside-down banana cakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Try these delectable warm banana cakes with a creamy drizzle!
Ingredients:
  • 170g unsalted butter
  • 100g brown sugar
  • 220g caster sugar
  • 225g plain flour
  • 1.25 gm ground cinnamon
  • 4.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 125ml buttermilk
  • 4.40 gm vanilla extract
  • 2 small bananas, thinly sliced
  • Thin cream, to serve
Instructions:
  • Preheat the oven to 180°C and generously grease a 6-hole jumbo muffin pan.
  • Combine half of the butter and the brown sugar in a saucepan over gentle heat until smooth. Pour the mixture into a muffin pan, swishing to cover the bottoms.
  • In the bowl of an electric mixer, combine the remaining 85g of butter and caster sugar. Beat until the mixture is pale and thick. Add the eggs one at a time, making sure to beat well after each addition.
  • Combine the flour, cinnamon, baking powder, and baking soda through a sifter into the bowl, then mix in the buttermilk and vanilla.
  • Layer slices of banana over the brown sugar mixture, allowing them to slightly extend up the sides of the pan. Pour the cake mixture over the banana slices.
  • Bake for 35 minutes or until a skewer comes out clean when inserted in the center. Let cool in the pan for 5 minutes, then transfer to a rack. Serve warm with a drizzle of cream.

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