This cake is a thing of beauty. Disillusioned by years of average banana cake, I didn't think I could get excited over it again until I tried this recipe. The cake itself is fluffy and gorgeous, the bananas turn out golden and beautifully caramelised on top, and the caramel topping slowly permeates through the whole cake if you leave it long enough. Served warm with a dollop of ice-cream, you might find your faith in banana cake restored as well.
Upside-Down Sticky Banana Cake
Recipe received from my SIL Melissa
180g self raising flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1 medium ripe banana
2 tbsp sour cream
2 large eggs
180g brown sugar
90g unsalted butter, softened
1 tsp vanilla extract
60g unsalted butter
3/4 cup brown sugar
1/2 tsp salt
4 large, just-ripe bananas
1. Preheat oven to 180 degrees C, fan forced, and grease a 23cm round cake tin. Set it aside.
2. Make the caramel topping by melting the butter in a saucepan over a medium heat and adding the brown sugar and salt. Stir occasionally for a few minutes or until glossy, then take off the heat. Pour caramel into the prepared tin, coating the bottom evenly.
3. Peel and thickly slice the bananas, and place the slices into the bottom of the tin, covering as much of the caramel as possible. Set the tin aside.
4. Mix together the flour, salt, cinnamon and nutmeg in a large bowl. In a separate bowl, mash the banana and then mix in the sour cream.
5. In a third bowl, whisk together the eggs and sugar until fully combined, for about 2 minutes. Add the butter and vanilla and mix for another couple of minutes (if you have a food processor, use it!). Add the egg mixture to the banana mixture and stir to combine. Then add this mixture to the flour bowl and mix thoroughly.
6. Carefully pour the cake mixture over the banana slices in the cake tin, and bake for 40-45 minutes until the cake is golden. Cake should spring back when pressed gently in the centre.
7. Remove cake from oven, and leave to cool in the tin for 5 minutes. Carefully run a knife around the edges of the cake, then place a serving plate over the tin and flip the tin and the plate over. Leave the tin upside-down on the plate for 30 seconds, then gently lift the tin. Let the cake cool for 5 minutes or so, then serve with ice-cream.