UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
CARAMEL BANANA UPSIDE-DOWN CAKE
Moist sour cream cake topped with bananas and a thick caramel sauce. The cake is made upside-down, then flipped over after baking.
Provided by Shiran
Number Of Ingredients 12
Steps:
- Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
- Make the banana topping: Melt butter in a small deep heavy saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
- Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
- Pour batter carefully into pan over bananas and smooth the top. Bake for 40 - 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
- Serve warm or at room temperature. Store cake in the refrigerator for up to 3 days.
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
UPSIDE-DOWN BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, oil, granulated sugar, ground cinnamon, all-purpose flour, butter, brown sugar, bananas, vanilla ice cream
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 787 calories, Carbohydrate 108 grams, Fat 36 grams, Fiber 5 grams, Protein 10 grams, Sugar 54 grams
CARAMEL BANANA UPSIDE DOWN TART
Make and share this Caramel Banana Upside Down Tart recipe from Food.com.
Provided by bevs kitchen
Categories Tarts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Have a round tart tin ready.
- Roll out the puff pastry until it is slightly larger than the tin. Set aside.
- Melt butter and pour into the base of tin.
- Sprinkle the butter with the demerara sugar.
- Place the banana slices in to look nicely arranged around the whole base of the tin.
- Now place the puff pastry on top of the banana mixture, tucking in the excess around the sides; you want the fruit to be sealed.
- Bake in a medium to hot oven for 12 minutes.
- To serve, turn upside down on a serving plate so that the banana and toffee sauce is now showing.
- Serve hot with ice cream.
- Enjoy.
Nutrition Facts : Calories 716.8, Fat 47.5, SaturatedFat 17.9, Cholesterol 40.6, Sodium 344, Carbohydrate 68.8, Fiber 4.3, Sugar 19.2, Protein 7.5
BANANA UPSIDE-DOWN TART
If you like snacking on bananas, you're in for a treat: These familiar fruits are even better in this delicious, impressive-looking (but easy to make) upside-down tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or overnight).
- Preheat oven to 375 degrees. Make the filling: In a 10-inch ovenproof skillet, melt butter and brown sugar over medium-high, stirring constantly, until mixture is bubbling, 3 minutes. Remove from heat and add rum, swirling to combine. Arrange banana slices in an even layer over sauce.
- On a floured work surface, roll dough into a 12-inch round. Place on top of bananas and fold overhang inward. Bake until crust is golden and mixture is bubbling around edge, 45 to 50 minutes. Invert onto a serving plate and serve warm.
Nutrition Facts : Calories 400 g, Fat 20 g, Fiber 2 g, Protein 3 g, SaturatedFat 13 g
STICKY UPSIDE-DOWN BANANA CAKE
Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks
Provided by Edd Kimber
Categories Dessert
Time 1h20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
CARAMEL BANANA TIRAMISU
Make and share this Caramel Banana Tiramisu recipe from Food.com.
Provided by Gr8Hanz
Categories Dessert
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine pudding mix and milk in a medium bowl and whisk to thicken. Add 1/3 cup caramel dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9"x11" dish. Spread 1/2 cup caramel dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer, top with half of banana slices. Repeat process with remaining ingrediants. For topping, spread whipped topping over all, drizzle with caramel apple dip and sprinkle with cinnamon.
Nutrition Facts : Calories 288.3, Fat 11.2, SaturatedFat 6.2, Cholesterol 144.9, Sodium 263.9, Carbohydrate 42.4, Fiber 1, Sugar 23.7, Protein 5.8
CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE
Provided by Jill O'Connor
Categories Cake Rum Mixer Dessert Bake Banana Walnut Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 20
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.
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