Banana Upside-down Cake

Banana Upside-down Cake
 
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by kitchenthymes

 
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Ingredients

Ingredients
Method
 
  • 3 1/2 tablespoons of butter
  • 1/4 cup of brown sugar
  • 1/4 cup of maple syrup
  • 3-4 ripe bananas
  • 1 cup of sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 1 1/4 cups of flour
  • 1 teaspoon of baking powder
  • pinch of salt
Preheat the oven to 350 degrees.

To make the topping, place the butter, brown sugar, and maple syrup in a small saucepan. Cook on a medium heat for 10 minutes, or until the sugar melts and the syrup is rich and golden.

Pour the syrup into a 9-inch prepared springform pan and arrange the bananas cut side down.

To amek the cake, place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating after each addition, then add in the vanilla.

Sift the flour, baking powder and salt and gently fold through the mixture.

Spoon the batter evenly over the bananas and caramel and smooth the top with a spatula.

Place the cake in the oven on a baking tray to catch any escaping caramel and bake for 35 minutes, or until a toothpick comes out clean.

Remove from the oven and leave in the pan for 5 minutes to cool slightly.

Transfer to a large serving plate.

Banana Upside-down Cake

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This recipe was uploaded by kitchenthymes

 
 
A moist, maple caramelized banana upside-down cake

Method


Preheat the oven to 350 degrees.

To make the topping, place the butter, brown sugar, and maple syrup in a small saucepan. Cook on a medium heat for 10 minutes, or until the sugar melts and the syrup is rich and golden.

Pour the syrup into a 9-inch prepared springform pan and arrange the bananas cut side down.

To amek the cake, place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating after each addition, then add in the vanilla.

Sift the flour, baking powder and salt and gently fold through the mixture.

Spoon the batter evenly over the bananas and caramel and smooth the top with a spatula.

Place the cake in the oven on a baking tray to catch any escaping caramel and bake for 35 minutes, or until a toothpick comes out clean.

Remove from the oven and leave in the pan for 5 minutes to cool slightly.

Transfer to a large serving plate.
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