Caramel lovers just won't be able to resist this yummy banana upside down cake! It's delicious warm with cream or ice cream and certainly won't last long! The caramelised bananas on the top are so so good!
I made this banana upside down cake a couple of months ago but somehow I didn't quite get around to writing up the recipe. It's been sitting in my drafts folder staring at me ever since. Now, if I hadn't enjoyed it so much I might just have left it there and eventually forgotten about it, but this is certainly not a recipe to be forgotten about.
The Inspiration for this banana upside down cake
I was inspired by The Great British Bake Off. One week, fairly near the beginning of the series, the contestants had to make upside down cakes. Someone, I can't now remember who, made a rather delicious looking banana one.
Until then, the only upside down cake I remembered eating was the pineapple and glace cherry one my mum used to make. As soon as I tried this one I knew I wanted to keep the recipe and make it again. I loved the layer of sticky caramel on the top coating the banana slices, especially around the edges where it was lovely and chewy.
What to serve with this caramelised banana upside down cake
This cake is absolutely delicious warm with ice-cream or custard. It's nice cold too but absolutely amazing warm. Just imagine a scoop of vanilla ice cream melting into the warm caramel banana topping! It is so worth making.
More Upside down Cakes
Inspired by this cake, the very next week I made a blackberry upside down cake. I had all sorts of plans to make more similar cakes. Those plans have not quite been realised yet, but, there's time.
How long does this cake keep?
This cake will keep for three days but it is definitely best eaten warm. So, if you don't eat it all up when you first make it, I would advise you to reheat individual portions before serving. You can reheat it in the oven or in the microwave.
Can you freeze banana upside down cake?
Alternatively you can freeze any leftover cake. Wrap it up in grease-proof paper and put in an airtight container. It can be frozen whole or in individual pieces. Defrost at room temperature or overnight in the fridge and then reheat before serving.
What kind of tin to use for an upside down cake?
When I first made an upside down cake it was a disaster. Caramel leaked out of the bottom of the tin and burnt in the oven. Not only did I have a horrible cleaning job to do afterwards, we lost half the caramel topping!
To prevent that happening it's important to line the tin with non-stick baking paper and to fold it up at the corners so that the caramel can't leak out if you are using a loose bottomed tin.
What substitutions can you use?
If you want to change this cake then why not try using a different kind of fruit in the topping. You could try peach slices, berries or pineapple.
If you're a fan of chocolate banana cake then why not add some chocolate chips to the cake batter and omit the spices?
If you don't have self raising flour then use plain flour but add 2 tsp of baking powder.
Recipe for Banana Upside Down Cake
- 120 g brown sugar
- 60 g butter
- 1.5 tbsp golden syrup
- 3 bananas sliced
- 2 ripe bananas
- 2 tbsp yoghurt
- 90 g butter at room temperature
- 180 g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 180 g self-raising flour
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
Preheat the oven to 180C.
Line a 20 x 20cm baking tin with baking parchment. If you're using a loose-bottomed tin then fold the parchment at the corners so it goes up the sides of the tin too. Otherwise the caramel will leak out into the oven.
Put the sugar, butter and golden syrup for the topping in a small saucepan. Cook until all the sugar and butter have melted. Stir gently and pour into the tin. If necessary tilt the tin backwards and forwards so the layer of caramel covers the bottom of the tin.
Slice the bananas into pieces about 2cm thick. Place them in the caramel.
Start to make the cake. Mash the bananas with a fork then mix into the yogurt. Set aside.
Put the butter and sugar in a large mixing bowl. Whisk till pale and fluffy.
Add the vanilla extract and eggs, one at a time, whisking after each one.
Sift the flour and spices and gradually fold into the mixing bowl. Then fold in the banana and yoghurt mixture too.
Spoon the batter into the cake tin on top of the caramel and bananas.
Bake at 180C for about 45 minutes. Test with a skewer to see if it's cooked. If necessary bake for a little longer.
When ready, let the cake stand for a couple of minutes out of the oven. Place a plate on top of the tin and turn it over to remove the cake.
Serve warm with cream, custard or ice cream.
Nutritional information is approximate and a guideline only.
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