Banana Upside Down Cake Recipe

Banana Upside Down Cake Recipe
While pineapple upside down cake is a classic, and there are dozens of other fruits made into upside down cakes, it surprised me when I was reviewing an excellent cookbook called The Banana Cookbook and it included a Banana Upside Down Cake. Adapting it to my own methods, and cutting down on the amount of bananas it called for (9?), I baked this luscious dessert and tried it out on the Official Hancock tasters. It is a winner, and is easy to make.
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When serving this delicious Banana Upside Down Cake, you may want to top it with a scoop of good vanilla ice cream. It’s good served warm or at room temperature and will keep a couple of days if stored in an airtight container.

10 Servings

Topping:
1/2 cup butter
1/4 cup brown sugar
1/2 teaspoon ground cardamom
pinch salt
3 to 4 large bananas, peeled and cut lengthwise

Cake :
1 1/3 cups softened butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla

1 1/4 cups self-rising flour
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

  1. Preheat oven to 350º.
  2. Spray a 9" square baking dish with nonstick spray, then line with parchment.
  3. Make the topping: beat the butter, brown sugar, cardamom, and salt until very light.
  4. Spread over the parchment in the baking dish.
  5. Arrange the bananas, cut side down over the butter mixture.
  6. Cake: Cream the butter and sugars until very light; add the eggs and vanilla.
  7. Measure the self-rising flour, baking powder, cardamom, cinnamon, and salt into a fine strainer set over the butter mixture; shake through.
  8. With the mixer on low speed, mix until smooth; spread over the bananas.
  9. Bake 40-50 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove from the oven and let sit 30 minutes.
  11. Run a knife around the edges and invert onto a serving platter. Serve warm or at room temperature. Will keep a day or two in stored in an airtight container.

Amount Per Serving
Calories 475 Calories from Fat 316
Percent Total Calories From: Fat 67% Protein 3% Carb. 30%

Nutrient Amount per serving
Total Fat 35 g
Saturated Fat 21 g
Cholesterol 134 mg
Sodium 668 mg
Total Carbohydrate 36 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 27% Vitamin C 5% Calcium 0% Iron 4%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.