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Upside-down Caramilk banana cake recipe
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in a decadent Caramilk banana cake that marries the perfect blend of sticky-sweet flavors for an impressive treat.
Ingredients:
  • 4 large ripe bananas, cut in half lengthways
  • 125g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 250g overripe bananas (about 2 large), mashed
  • 65g (1 ⁄4 cup) sour cream
  • 18.40 gm vegetable oil
  • 4.40 gm vanilla extract
  • 250g (12 ⁄3 cups) plain flour
  • 10.00 gm baking powder
  • 1 ⁄2.50 gm ground cinnamon
  • 90g Cadbury Caramilk, cut into 1cm pieces
  • 125ml (1 ⁄2 cup) thickened cream
  • Double cream, to serve (optional)
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Line a 3.5cm-deep, 16 x 26cm slice pan with baking paper, making sure to cover the base and sides. Place halved bananas, cut-side down, on the base of the pan, adjusting to fit as needed.
  • In a large bowl, cream together 100g butter and 100g (1/2 cup) sugar with electric beaters until pale and creamy, about 5 minutes. Mix in the egg until just combined. Add mashed banana, sour cream, oil, and vanilla extract, then beat until combined. Gently fold in flour, baking powder, cinnamon, and Caramilk chocolate using a spatula until just combined. Pour batter over the bananas, smooth the top, and bake for 40 minutes until a skewer comes out clean. Let it cool for 5 minutes before transferring to a serving platter.
  • In a small saucepan over low heat, gently mix together the thickened cream with the remaining sugar and butter. Stir continuously for 3-4 minutes until the sugar dissolves. Increase the heat to medium and simmer for another 3-4 minutes until the mixture thickens.
  • Pour the luscious warm sauce generously over the freshly baked cake and pair with cream, if desired.

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