Caramel Banana Upside Down Bread Recipe 455 Food

UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
• Add the flour and mix until the batter has no large pockets of flour. Set aside.
• In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
• Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
• Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
• Lay the banana slices evenly on top of the caramel.
• Spread the banana bread batter on top.
• Bake 40-50 minutes.
• Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
• Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
• Slice, then serve with vanilla ice cream.
• Enjoy!

CARAMEL BANANA UPSIDE DOWN BREAD RECIPE - (4.5/5)

Steps:

• Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat. Pour the batter over the sliced bananas in the pan. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top).

SALTED CARAMEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
• Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
• Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

UPSIDE-DOWN CARAMEL BANANA CAKE

Steps:

• Preheat oven to 180C (170C fan-forced).
• Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
• For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
• Add brown sugar and golden syrup.
• Cook for 3 minutes, stirring occasionally.
• Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
• Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
• In a small bowl, mash the very ripe banana well then mix in the sour cream.
• Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
• Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
• Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
• Add the mashed banana and sour cream mixture and beat briefly to combine.
• Now, peel the just-ripe bananas and slice them on the diagonal.
• Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
• Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
• Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
• Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
• Take a bread knife and gently smooth the batter until it is spread evenly.
• Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
• The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
• Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
• Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
• Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
• If any bananas stick to the top of the tin, simply remove them and press back into the cake.
• Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
• If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
• If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.

UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
• Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
• When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE

Steps:

• Topping.
• Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
• Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
• Stir in nuts;spread topping in prepared pan and let cool completely.
• Cake.
• Preheat oven to 350 degrees.
• Sift first four ingredients into medium bowl.
• Using electric mixer, beat butter and both sugars in large bowl until blended.
• Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
• Beat in dry ingredients just until combined.
• Spoon batter into pan.
• Bake cake until tester inserted into center comes out clean, about 55 minutes.
• Cool 15 minutes.
• Cut around cake and place platter over pan. Holding pan and platter together, turn over.
• Let stand 5 minutes then gently lift off pan.
• Cool at least 15 minutes for topping to set.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE

Steps:

• For topping:
• Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
• For cake:
• Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
• Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.

STICKY UPSIDE-DOWN BANANA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
• To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
• To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.

UPSIDE-DOWN BANANA BREAD

Steps:

• Topping:.
• Preheat oven to 350 degrees. Grease a 8 ½ x 4 ½ inch loaf pan.
• In a small saucepan add 3 tbsp butter and brown sugar. Gently heat over medium until the butter melts. Stir to combine.
• Pour into the prepared loaf pan and add the sliced banana in a single layer slightly overlapping. Set aside.
• Banana Bread:.
• Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix.
• In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
• Pour the batter in the loaf pan.
• Bake on a parchment lined sheet tray for 55-60 minutes until a toothpick inserted into the cake comes out clean.
• Allow banana bread to rest for 10 minutes before inverting on to a plate. Allow to cool completely before slicing.