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.
BANANA-CHOCOLATE CHIP UPSIDE DOWN CAKE
A low fat recipe that is great. The cake (without the caramelized banana topping) can be made by itself in a loaf pan.
Provided by Irmgard
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- To make the topping, mix the brown sugar and water together in an 8-inch square metal cake pan or cast iron skillet.
- Heat the mixture until it begins to boil, reduce the heat and simmer 45 seconds, stirring constantly.
- Remove from heat and set aside to cool.
- When cool, slice the bananas into 1/4-inch thick slices.
- Arrange them in rows over the melted sugar in the pan, overlapping them slightly.
- Sprinkle the slices with the lemon juice.
- To make the cake, preheat the oven to 350 degrees.
- Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
- Stir in the granulated sugar.
- In a separate bowl, mix together the butter, egg, egg white, banana puree, sour cream and vanilla.
- Make a well in the center of the flour mixture and stir in the wet ingredients until just combined.
- Fold in the chocolate chips.
- Carefully spread the batter over the bananas and bake for 40 minutes.
- Remove from oven and allow to cool for at least 20 minutes.
- Loosen the edges of the cake from the pan and invert on a serving platter.
Nutrition Facts : Calories 2837.6, Fat 62.9, SaturatedFat 36, Cholesterol 319.8, Sodium 2548.9, Carbohydrate 552.6, Fiber 22.8, Sugar 341.2, Protein 41.1
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
BANANA UPSIDE-DOWN CAKE
This recipe comes from the WSU Extensoin Office. It is super easy because you use a packaged cake mix.
Provided by CJAY8248
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*. Grease and flour 2 (8") round cake pans or a 9x13" casserole. Combine butter and brown sugar, divide and spread evenly between the 2 pans or spread it all in 9x13 pan. Sprinkle pecans evenly over brown sugar mixture. Arrange banana slices evenly over pecans. Prepare cake mix according to package instructions. Divide batter into the 2 pans (or pour evenly over pecans in 9x13). Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake(s) upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan. A few pear slices can be added to bananas for extra flavor.
UPSIDE-DOWN CARAMEL BANANA CAKE
Bananas and caramel are a combination made in heaven. This cake tastes incredible with its combination of bananas and caramel drenched cake. Further, it looks spectacular, like one of those cakes you see in a high class coffee-shop - but it's actually really easy to make. This recipe is originally from Australia's 'Delicious' magazine. Try it, you won't be disappointed.
Provided by Kookaburra
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 492, Fat 17.6, SaturatedFat 10.5, Cholesterol 94.3, Sodium 136.3, Carbohydrate 81.1, Fiber 3, Sugar 48.4, Protein 5.6
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
DOUBLE BANANA CHOCOLATE CHIP UPSIDE-DOWN CAKE
Serve this delicious cake warm topped with whipped cream YUMMMMMM! Make certain to grease your pan very well so that the cake and banana/brown sugar mixture removes easily when inverted onto a plate.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Butter an 8-inch non-stick square cake pan.
- Sprinkle the 3 tablespoons butter pieces into the baking pan, then sprinkle evenly with brown sugar.
- Slice the whole bananas crosswise about 1/2-inch thick slices, then arrange the slices in a single layer in the pan over the brown sugar.
- Drizzle evenly with orange juice.
- In a small bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg.
- In a large bowl using an electric mixer, beat the 1/4 cup softened butter with 3/4 cup sugar until well blended.
- Beat in the egg until blended, then beat in the 1/2 cup mashed bananas.
- Add in the floured mixture and buttermilk alternately, beating at low speed until just completely incorporated.
- Mix in the chocolate chips.
- Spread the batter over the sliced bananas in the pan.
- Bake for about 40-45 minutes.
- Cool on wire rack for 15 minutes, then run a knife between the cake and pan sides.
- Invert a platter over cake, holding both together invert again, then carefully lift the pan off.
- Serve warm with whipped cream.
- Delicious!
Nutrition Facts : Calories 345.4, Fat 11.9, SaturatedFat 7.1, Cholesterol 47.6, Sodium 177.4, Carbohydrate 59.1, Fiber 2.3, Sugar 39.3, Protein 3.8
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