Upside Down Banana Caramel Cake

You can never say no to a delicious banana caramel cake. This is the best treat on a plate, that is so rich and moist, just gorgeous combination of flavours!  It’s very easy to bake, literally, takes about 15 minutes in preparation plus a 1-hour baking time. Then all you will need is a cup of coffee or tea both goes well with a slice or two.


240g Plain flour

2 1/2 tsp Baking powder

1 tsp. cinnamon

1/2 tsp ground ginger

300g golden caster sugar

120g unsalted butter (at room temperature)

3 large eggs

150ml soured cream

Caramel Sauce:

100g butter

150g Dark muscovado sugar

1tsp. Vanilla bean paste

4 medium size medium ripe bananas


Cooking Method:

Pre-heat oven to 180 degrees

Melt the butter in a small sauce pan over a medium heat, add the sugar and vanilla bean paste. Mix and melt all together

Pour the caramel sauce into a 23cm cake tin. Spread evenly

Slice the bananas half lengthways and arrange on top of the sauce, cut-side down.

Make the batter, put all dry ingredients in a large bowl with a pinch of salt. Beat together on a low speed until the batter is smooth and mixed.

Pour the batter on top of the bananas and level out with spatula (this may look gross at this stage but trust me, it will taste delicious!) Bake for 55 minutes to an hour. Allow to cool before turning out onto a plate.


You might also want to try Banana Muffin or Mini Banana loaf from my previous post.


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