Happy New Year
Wishing you health, happiness and all the best in 2018! No resolutions for me this year, still trying to carry out those I promised myself last year! I know better now not get carried away 😉 Anyway, 2018 is going to be another great year with its load of adventures and challenges but I’m ready.
While everyone is detoxing, not that I don’t need it, I just felt like baking something easy and heart-warming. This cake is just it! A classic, usually done with pineapple, revisited here with potassium loaded bananas.
I’ve never been a fan of upside-down pineapple cakes, I usually find them very eggy in taste and quite bland. The pineapple gets lost in the egg mixture and the sweet caramel. A couple of years back, I stumbled on this recipe from Recettes By Hanane. I didn’t change much to the original recipe, just reduced the sugar as I always do.
If you are like me, then this cake will reconcile you with upside-down cakes! This cake is moist, has just the right amount of sweetness and the sticky caramel encapsulates all the flavour of the bananas. You really need to try it, you won’t be disappointed. It’s the perfect cake with a cup of coffee or tea, and why not have a slice for breakfast with a slab of greek yogurt? Yummmmmmm!
For this recipe, you’ll need bananas that are still firm not too mushy or they’ll fall apart in the caramel. To make the caramel, I find it easier to put the sugar in a saucepan over low heat and just let it melt down, swirling the pan if necessary. When the caramel takes on a beautiful amber colour and all the sugar has melted, I remove it from the stove, and away from me I add 2 Tbsp of water while swirling the pan. There you have it, easy caramel that is ready to pour in your cake tin.
This recipe uses oil instead of butter and lately I’ve been mixing different ‘fats’ in my baking with some interesting results in terms of moisture. I add 2 Tbsp of cream (crème fraiche, sour cream) or greek yogurt, but you can just use oil.
I sometimes follow Hanane’s recipe and add 2 Tbsp of dried coconut but not always. I find the batter moister without it but it does add a nice little hint of flavour.
Upside-Down Banana Cake
For the caramel: 1/2 C sugar + 2 Tbsp water
- 3 eggs
- 3/4 C sugar
- 1/4 C + 2 Tbsp oil
- 1 tsp vanilla essence
- 2 Tbsp heavy cream, sour cream or greek yogurt
- 1 1/2 C of plain flour
- 2 Tbsp of shredded coconut (optional)
- 1 Tbsp of baking soda
- A pinch of flake salt
- Preheat oven to 170º C or Gas Mark 3.
- Using an electric whisk, beat the sugar and the eggs until the mixture is clear, light and fluffy.
- Add the oil and the vanilla essence and mix well.
- Add the dry ingredients.
- To make the caramel: Melt 1/2 C of sugar in a heavy-bottom saucepan. When the liquid is a beautiful amber colour, add 2 Tbsp of water (away from you as it splatters). Pour immediately in your cake tin.
- Cut the bananas in half and place plan carefully over the hot caramel rounded side up and pour cake batter over the bananas.
- Bake for 40-45 minutes or until golden brown.
- Let the cake rest a couple of minutes before turning it over on a tray.