Upside-Down Banana Cake

photo by mary winecoff

- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 125 g unsalted butter, at room temperature
- 1⁄2 cup caster sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 2 bananas, extremely ripe, mashed
- 1 1⁄4 cups self-raising flour
- 1⁄3 cup milk
-
TOPPING
- 50 g unsalted butter, melted
- 1⁄2 cup caster sugar
- 2 large bananas, ripe
-
SERVING SUGGESTIONS (optional)
- 125 g cream cheese, at room temperature
- 2 tablespoons icing sugar
- 1⁄2 cup slivered almonds
directions
- Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
- Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
- Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
- Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
- Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
- SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.
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Reviews
-
For all you banana lovers, THIS IS A GREAT TASTING CAKE! Made it as per the recipe (so easy to do!) & so tasty when served with the sweetened cream cheese AND some toasted almonds! Am definitely making this one again (several times) during the up-coming winter holidays! [Tagged, made & reviewed for one of my vegan partners in the Vegetarian/Vegan Recipe Swap 3]
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!