Banana upside down cake is a sweet and fruity bake with a boozy kick. This topsy-turvy cake may not look like much in the oven, but once you flip the downside-up the caramelised banana bonanza will amaze you! This banana upside down cake is like a moreish gooey banana bread, but the beautiful caramelised bananas give it a lot more allure. It’s sure to be a big hit at any bake sale or coffee morning. For an eye catching treat that any banana lover will go wild for, try making this banana upside down cake.
- 180g unsalted butter, softened
- 270g light brown soft sugar
- 4 free range eggs
- 60g natural yoghurt
- 2tsp vanilla paste
- 4tbsp dark rum
- 180g plain flour
- 1½tsp baking powder
- 4 bananas, halved lengthways
You will also need
- A 23cm x 30cm rectangular tray or cake tin lined with baking parchment
- Preheat the oven to 200C fan. Cream the butter with 150g light brown soft sugar and a pinch of salt until the mixture is light, fluffy and very pale in colour. In a separate bowl beat together the eggs, yoghurt and vanilla paste, then gradually incorporate into the butter mixture (if the mixture begins to split add a little flour). Add the rum a spoonful as a time while mixing. Sift the flour and baking powder and fold in until just combined.
- Sprinkle the remaining sugar over the base of the prepared tin, place the bananas on top, their flat side facing down, and spoon the batter evenly over them.
- Cook in the oven for 30mins until the cake springs back when pressed.
- Allow the cake to cool for 20mins in the tin before turning the cake out onto a cooling rack.
Top Tip for making Banana upside down cake
If you’re not a big banana fan you could also swap up the fruit in this cake for something seasonal such as plums.
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Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
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