Banana Caramel Upside-Down Cake

Golden Elegance: Caramelized Bananas Elevate a Classic Upside-Down Cake

Banana Caramel Upside-Down Cake

There's something magical about turning a classic dessert upside down. My Banana Caramel Upside-Down Cake does just that, taking the humble banana and elevating it with a glistening caramel glaze that seeps into the tender cake below. Every slice reveals a mirror-like topping of beautifully caramelized bananas, making this cake as delightful to look at as it is to devour. Perfect for any occasion, this cake promises a sweet escape in every bite.

Ingredients -

For the Caramel:

- 1/2 cup sugar

- 1/4 cup heavy cream

- 1.5 tablespoons butter (20g), cut into small cubes

For the Cake Batter:

- 1 cup flour

- 1/2 cup sugar

- 3 tablespoons soft butter (45g)

- 1 egg

- 1/2 cup ripe bananas, mashed

- 3 whole bananas, for decorating

- 1/2 cup plain yogurt

- 1 teaspoon vanilla extract

- 1 teaspoon baking powder

- 1/2 cup walnuts, roughly chopped

- 1/4 cup chocolate chips

- 1 pinch of salt

- 1 pinch of cinnamon

Instructions -

1. Preheat the oven to 350°F (180°C). Grease a 26cm round cake tin and line the base with parchment paper.

2. Cut the whole bananas in half lengthwise and arrange them cut side down in the cake tin.

3. In a heavy-bottomed saucepan, heat sugar over medium-low heat until completely melted, stirring every 20-30 seconds. Once melted, reduce heat and add butter, stirring as the mixture bubbles a little violently. Then add the cream, stirring until combined. Allow to cool slightly, then pour evenly over the bananas in the cake tin.

4. In a mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.

5. In another mixing bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add soft butter, mashed bananas, yogurt, and vanilla extract and mix well. Gradually incorporate the dry ingredients, mixing until just combined. Fold in walnuts and chocolate chips.

6. Pour the batter over the bananas and caramel in the cake tin. Bake for about 40 minutes, or until a toothpick inserted comes out clean and the top is golden brown.

7. Allow the cake to cool in the pan for 15-20 minutes. Then, place a serving plate over the tin. Using oven mitts, swiftly invert the cake onto the plate. Carefully remove the parchment paper. Serve warm or at room temperature. Enjoy!

This Banana Caramel Upside-Down Cake is a twist on traditional flavors, offering a gorgeous, gooey caramel top that complements the moist banana cake. It's a sweet testament to how a simple twist can make something extraordinary.

Have you tried this? please let me know what you think in the comments! feel free to ask any questions :)