Upside Down Banana Cake

Got a bunch of bananas that are a little too ripe? This Upside Down Banana Cake is the perfect way to give them new life. With a golden caramel topping, soft banana slices, and a light sponge, it’s a simple yet impressive bake. Best served warm with a scoop of ice cream, it’s comfort food at its finest.

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Upside Down Banana Cake

Ingredients:

Topping

60 g butter, melted

100 g soft brown sugar

3–4 medium ripe bananas, sliced about 1.5 cm thick (enough to cover the base of the tin)

Cake

170 g plain flour

1 tsp baking powder

¼ tsp salt

60 g butter, softened

150 g caster sugar

1 large egg

1½ tsp vanilla essence

125 ml milk

Icing sugar, for dusting (optional)

Instructions:

Preheat the oven to 180°C (160°C fan bake). Grease and line the base of a 23 cm round cake tin (a springform tin works, but place a tray underneath in case the caramel leaks).

Stir the melted butter and brown sugar together, then spread evenly over the base of the prepared tin. Arrange the sliced bananas over the sugar mixture in a single, even layer.

In a bowl, whisk together the flour, baking powder, and salt and set aside.

In a large mixing bowl, beat the softened butter, caster sugar, egg, and vanilla until pale and creamy. Add the dry ingredients and mix gently, the mixture will look a little crumbly. Pour in the milk and beat until smooth.

Spoon the batter over the bananas and smooth the top with a spatula, the batter will be fairly thick.

Bake for 35–40 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean. Ovens can vary, so start checking from 35 minutes.

Let the cake sit in the tin for 10 minutes (this helps the caramel set). Run a knife around the edge, then carefully invert onto a serving plate.

Dust with icing sugar and serve warm. A scoop of vanilla ice cream or whipped cream makes it extra indulgent.