Prep 20 mins
Cook 35 mins
A variation of the traditional Pineapple Upside-Down Cake (which can be found here http://www.recipezaar.com/pineapple-upside-down-cake-408537)
- 160 g demerara sugar
- 55 g unsalted butter
- 1 tablespoon honey
- 1 cup pecans, crushed
- 2 large bananas, sliced
- 200 g self-raising flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 100 g caster sugar
- 60 g demerara sugar
- 110 g unsalted butter
- 2 eggs, separated
- 1 teaspoon vanilla essence
- 1⁄4 teaspoon almond essence
- 120 ml milk
- Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
- For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel. Pour over the base of the cake tin and sprinkle the crushed pecans over this. Place the sliced bananas on the caramel-nut mixture, pour honey over this and then sprinkle with cinnamon and set aside for later.
- For the cake batter, sift the flour, baking powder & salt into a bowl.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extract, 2 egg yolks and beat well.
- In another separate bowl, whisk the 2 egg whites until stiff.
- Fold the flour mixture into the butter mixture in 2 steps and add the milk to this mixture. Fold in the beaten egg-whites.
- Pour the cake mixture on top of the bananas and bake in the oven for approx 35 minutes, or until the top of the cake is brown and the edges have begun to come away from the tin. Remove from the oven and let it cool, loosen the edges of the cake from the tin and then turn upside down onto a serving plate.
This is a really delicious pie. The kids love bananas, so I couldn't wait to try this recipe. The cake itself came out tender and moist. The only problem I had was with the topping. I looked up demerara sugar on Google, which said it is turbinado sugar. I bought some, but it took a really long time to melt, and when it did, the topping became really brittle -- almost like toffee. I remade the topping using regular brown sugar and it came out great, so I'm not sure what demerara sugar really should be. Also, there was no cinnamon listed in the recipe ingredients, so when it called for adding the cinnamon I used 1/2 tsp. Thanks for sharing this great recipe -- we finished the pie up within an hour; it was that good!