It’s “Bake Together – The Baking Surprise” time! June is almost over already, which means Andrea from Zimtkeks & Apfeltarte and I have our next topic picked out and each of us has been baking something. This month it was all about bananananana! Those yellow thingies some people hate cause of the smell and consistency… the thingies I love cause you can bake so many delicious things with them ;P Today’s bake is a masterpiece when it comes to baking with banana: a delicious Banana Cake Upside Down!
Some of you might know already that Andrea and I are doing this for over two years already. There is a new topic each month – that can be a type of bake, same ingredients we use or whatever. We both get into our kitchens and start baking without knowing what the other one is doing. Surprise! ;)
This month was all bananas and since I have already loads of banana bread recipes on the blog, the decision to make a cake was quite easy…
If you ever made an upside down cake, you probably know they are pretty easy to make and almost all the time really delicious! The caramelized fruits and the fluffy cake are such a good combination. Especially when you use bananas as your topping.
For those who have no clue what I am talking about… an upside-down cake is baked upside down (that was easy, right?!) which means you start with a caramel layer in your baking tin, then add the fruits (for example bananas) on top and finish with the cake batter. After baking you turn that whole thing around, upside down, top to bottom and voila – a delicious cake is ready for you to enjoy.
Writing about the cake and looking at the pictures makes me drool again ;) I love the combination of banana and caramel so much. It’s awesome! Definitely try to eat it slightly warm… maybe with some whipped cream or vanilla ice cream. Makes it even better!
Well… enough of the cake – what did Andrea do? To find out, you have to visit her blog. She will post her recipe today as well. Shall we take a look? Maybe she did the same? Who knows ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
1 cup (200g) brown sugar
3-4 bananas, sliced lengthwise into strips (3 per banana)
For the batter:
2 ripe bananas, mashed
1/4 cup (60g) butter, melted
1/2 cup (120g) greek yogurt
1/4 cup (50g) sugar
2 tbsp. honey
2 medium eggs
1 1/2 tsp. vanilla extract
1 1/3 cups (170g) all-purpose flour
3 tsp. baking powder
1/4 tsp. salt
120g Butter
200g brauner Zucker
3-4 Bananen, jeweils der Länge nach in 3 Scheiben geschnitten
Für den Teig:
2 reife Bananen, zerquetscht
60g geschmolzene Butter
120g Griechischer Joghurt
50g Zucker
2 EL Honig
2 Eier (M)
1 1/2 TL Vanille Extrakt
170g Mehl (Type 405)
3 TL Backpulver
1/4 TL Salz
DIRECTIONS / ZUBEREITUNG
2. Add the butter and brown sugar for the topping to a saucepan and heat up until well combined. Pour into the baking tin and place the banana strips on top. Set aside.
3. Mash the bananas for the batter and add to a large bowl. Add the melted butter, yogurt, sugar, honey, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and mix until just combined. Pour the batter on top of the bananas and smooth out to get an even layer. Bake for 28-30 minutes – check with a toothpick if the dough is done. The top should have a nice golden color. Take out of the oven and let cool down in the baking tin for about 10-15 minutes. Slide with a knife between cake and baking tin to loosen the cake a bit, place a serving plate on the baking tin and turn both together upside down. Hopefully, every bit of the bananas and caramel came down with the cake. If you used parchment paper, remove it. Serve still a bit warm with some ice cream or whipped cream.
2. Die Butter für das Topping mit dem braunen Zucker in einen kleinen Topf geben und erhitzen – es sollte eine homogene Masse entstehen. Die warme Zuckerpasse in die Form schütten und dann die Bananenstreifen darauflegen. Zur Seite stellen.
3. Die Bananen für den Teig zerdrücken und in eine große Schüssel geben. Die geschmolzene Butter, Joghurt, Zucker, Honig, Eier und Vanille Extrakt dazugeben und alles gut verrühren. Das Mehl mit dem Backpulver und Salz vermischen und dann ebenfalls in die Schüssel geben und alles nur kurz verrühren. Den Teig jetzt auf den Bananen in der Springform verteilen und glatt streichen. Für 28-30 Minuten backen. Die Oberfläche des Kuchens sollte eine schöne goldene Farbe bekommen haben. Mit einem Zahnstocher testen, ob der Teig durchgebacken ist. Den Kuchen aus dem Ofen nehmen und für etwa 10-15 Minuten in der Form abkühlen lassen, dann vorsichtig mit einem Messer vom Rand lösen, eine Servierplatte auf die Form legen und beides zusammen umdrehen. Der Kuchen hat sich im besten Fall mit den Bananen und dem Karamell gelöst, ggf. Backpapier abziehen. Den Kuchen leicht warm servieren mit Vanilleeis oder Schlagsahne.
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Here is a version of the recipe you can print easily.
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Banana Cake Upside Down
- Prep Time: 30
- Cook Time: 30
- Total Time: 75
Description
Delicious upside down cake with caramelized bananas – so good if you eat it still a bit warm with some whipped cream or ice. Mmmmm….! :)
Ingredients
For the topping
- 1/2 cup (120g) butter
- 1 cup (200g) brown sugar
- 3–4 bananas, sliced lengthwise into strips (3 per banana)
For the batter
- 2 ripe bananas, mashed
- 1/4 cup (60g) butter, melted
- 1/2 cup (120g) greek yogurt
- 1/4 cup (50g) sugar
- 2 tbsp. honey
- 2 medium eggs
- 1 1/2 tsp. vanilla extract
- 1 1/3 cups (170g) all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 10 inches (26cm) springform tin with baking parchment or grease. Set aside. Slice the bananas into strips. Melt the butter for the batter and let cool down.
- Add the butter and brown sugar for the topping to a saucepan and heat up until well combined. Pour into the baking tin and place the banana strips on top. Set aside.
- Mash the bananas for the batter and add to a large bowl. Add the melted butter, yogurt, sugar, honey, eggs, and vanilla extract and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and mix until just combined. Pour the batter on top of the bananas and smooth out to get an even layer. Bake for 28-30 minutes – check with a toothpick if the dough is done. The top should have a nice golden color. Take out of the oven and let cool down in the baking tin for about 10-15 minutes. Slide with a knife between cake and baking tin to loosen the cake a bit, place a serving plate on the baking tin and turn both together upside down. Hopefully, every bit of the bananas and caramel came down with the cake. If you used parchment paper, remove it. Serve still a bit warm with some ice cream or whipped cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
