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In a small saucepan, melt the butter and brown sugar together over low heat until smooth and combined.
Slice the bananas into rounds and arrange them at the bottom of a greased cake pan. Pour the caramelized butter mixture over the bananas, ensuring they are well coated.
Make the Cake Batter:
In a bowl, whisk together the egg and sugar until smooth. Add the milk, salt, and vanilla extract and mix well.
Sift the cake flour and baking powder together, then gradually add them to the wet ingredients, mixing until smooth and well combined.
Assemble and Bake:
Pour the batter over the bananas in the cake pan, spreading it evenly.
Bake at 180°C (350°F) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes before inverting it onto a plate.
Slice and serve your delicious upside-down banana cake!
Serving and Storage Tips
Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate the cake and consume within 3 days.
Variations
Add a handful of chopped nuts (like walnuts or pecans) on top of the bananas for extra texture.
For a tropical twist, you can add shredded coconut to the batter or as a topping.
Drizzle with a little caramel sauce for even more sweetness!
FAQ
Can I use other fruits for the topping?
Yes! You can use pears, apples, or even berries as an alternative to bananas. Just make sure to cook them in the butter and sugar until soft.
Can I use whole wheat flour instead of cake flour?
Yes, you can substitute with whole wheat flour, but the texture might be a bit denser.
How do I know when the cake is done?
Check with a toothpick or cake tester—when it comes out clean, the cake is ready.
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