1/2 Photos of Upside-Down Caramel Banana Cake
1 hr 45 mins
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.
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Units: US | Metric
- 1 banana, very ripe, mashed
- 2 tablespoons sour cream
- 180 g self raising flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 90 g butter, at room temperature
- 180 g caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1Preheat oven to 180C (170C fan-forced).
- 2Generously 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.
- 3For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
- 4Add brown sugar and golden syrup.
- 5Cook for 3 minutes, stirring occasionally.
- 6Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
- 7Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
- 8In a small bowl, mash the very ripe banana well then mix in the sour cream.
- 9Now, 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.
- 10Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
- 11Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
- 12Add the mashed banana and sour cream mixture and beat briefly to combine.
- 13Now, peel the just-ripe bananas and slice them on the diagonal.
- 14Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
- 15Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
- 16Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
- 17Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
- 18Take a bread knife and gently smooth the batter until it is spread evenly.
- 19Place 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).
- 20The 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.
- 21Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
- 22Now, 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.
- 23Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
- 24If any bananas stick to the top of the tin, simply remove them and press back into the cake.
- 25Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
- 26If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
- 27If 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, Little Icky Sticky Puddings with Caramel Sauce, to serve with it.
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Nutritional Facts for Upside-Down Caramel Banana Cake
Serving Size: 1 (187 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 492.0
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 10.5 g
- Cholesterol 94.2 mg
- Sodium 136.3 mg
- Total Carbohydrate 81.0 g
- Dietary Fiber 3.0 g
- Sugars 48.4 g
- Protein 5.6 g