Caramelized Banana Upside Down Cake Food

CARAMEL BANANA UPSIDE-DOWN CAKE

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 SPLIT CAKE

Steps:

• For the ice cream layer: Line a 9-inch round cake pan with two layers of plastic wrap, pressing into the sides and corners to smooth it out as much as possible and leaving an overhang so you can lift the ice cream out.
• Spread the vanilla ice cream in the prepared pan in an even layer using a small offset spatula or the back of a spoon, then freeze until solid, about 1 hour 30 minutes to 2 hours. Repeat with the chocolate and strawberry ice creams, spreading the layers on top of each other and freezing each layer until firm. (See Cook's Note.)
• For the topping: Meanwhile, preheat the oven to 350 degrees F. Spray the sides of two 9-inch round cake pans with cooking spray and dust the sides lightly with flour. Line the bottoms with parchment paper rounds.
• Combine the sugar and 1 1/2 tablespoons water in a medium skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Pour the caramel syrup into the bottom of one of the prepared cake pans.
• Peel and cut each of the bananas crosswise into 3 equal pieces. Cut each piece in half lengthwise. Arrange two banana pieces cut-side down in the pan with the caramel so they from an upside-down V. Continue making upside-down Vs with the banana pieces all the way across the pan. Fill in any empty spaces with the remaining banana pieces.
• For the cake: Whisk together the flour, baking powder and salt in a medium bowl. Add the sugar and vegetable oil to the bowl of a stand mixer and beat to combine. Add the eggs one at a time, beating to incorporate after each addition, then beat in the vanilla until combined. With the mixer on low speed, alternate adding the flour and buttermilk in 3 parts each, scraping down the bowl as needed, then beat on medium-high for 1 full minute.
• Divide the batter between the two prepared pans, covering the bananas evenly (use an offset spatula if needed). Bake until a toothpick inserted in the center comes out clean, 45 minutes to 1 hour (the plain cake will bake faster than the one with the topping, so check both). Let cool on a rack until cool enough to handle, about 25 minutes, then turn the cakes out onto racks to cool completely.
• Place the plain cake layer on a cake pedestal or plate. Remove the ice cream from the freezer and lift it out of the pan using the plastic wrap. Invert the ice cream layer directly on the cake layer. Top with the second cake layer, bananas facing up. Decorate the top with whipped cream rosettes, then top with cherries and sprinkle with chopped peanuts and sprinkles. Serve immediately with hot fudge and caramel sauce.

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 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.

BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
• Prepare cake mix according to package instructions. Divide batter into the 2 pans.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

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.

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.

CARAMELIZED BANANA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F. Line an 8-inch spring form pan with parchment.
• To make the topping, heat butter in a small saucepan. Add in brown sugar and maple syrup. Cook over medium heat until sugar melts and a dark syrup forms, about 10 minutes. Transfer mixture to lined cake pan.
• Cut bananas in half lengthwise. Arrange bananas cut-side down into the syrup.
• To make the cake batter, combine butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 2 minutes.
• Add 1 egg at a time, then add vanilla. Beat until combined.
• Add in bananas and stir well.
• In a separate small bowl, combine flour, salt and baking soda. Add to mixture and stir to combine. Do not over mix.
• Pour batter over top of bananas then smooth the top into an even layer. Place in preheated oven until cake is golden brown and a toothpick inserted into the centre comes out clean, about 50 minutes.
• Remove from oven and let cool for 15 minutes. Release spring form and flip cake onto a serving plate so the bananas are on top.

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.

UPSIDE DOWN BANANA CAKE

Steps:

• Place butter in a 9-in. square baking pan. Heat at 350° for 4-5 minutes or until melted; sprinkle with brown sugar. Arrange bananas in pan; set aside. Prepare cake mix according to package directions; pour over bananas., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert cake onto a serving platter. Let stand for 5 minutes; remove pan. Serve warm with whipped cream.