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
Scale
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