Upside-Down Caramelised Banana Cake

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12 Ingredients

Banana cake

125grams unsalted butter, softened
3/4 cup dark brown sugar, firmly packed
2teaspoons vanilla extract
2 Woolworths free range eggs
2 ripe bananas, mashed
1 1/4 cups plain flour
1 1/2teaspoons baking powder
2teaspoons ground ginger

Caramelised banana topping

3/4 cup dark brown sugar
100grams unsalted butter, chopped
3 small bananas (see Tip), sliced lengthways

300milliliter pure cream, to serve

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

The highlight of this upside-down caramelised banana cake is its sticky, golden caramel. You'll be wanting seconds of this lavish yet easy dessert!

Method

Step 1 of 4

Preheat oven to 190°C/170°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base and side with baking paper.

Step 2 of 4

To make the caramelised banana topping, combine sugar and butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved and starts to thicken and caramelise. Pour into pan. Arrange bananas in base of pan, cutting to fit, if necessary.

Step 3 of 4

To make the banana cake, place butter, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 3 minutes or until pale and thick, and sugar has dissolved. Add eggs, one at a time, beating well after each addition. Add banana and beat on low speed until just combined. Add flour, baking powder and ginger, stirring until just combined.

Step 4 of 4

Spoon mixture into pan and smooth top. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Stand for 10 minutes before carefully turning out on a plate. Serve with cream.