Dessert

Upside-down banana cakes

Name: Upside-down banana cakes recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 170g unsalted butter; 1/2 cup firmly packed (100g) brown sugar; 1 cup (220g) caster sugar; 2 eggs; 1 1/2 cups (225g) plain flour; 1/2 tsp ground cinnamon; 1 tsp baking powder; 1/4 tsp bicarb soda; 1/2 cup (125ml) buttermilk; 1 tsp vanilla extract; 2 small bananas, thinly sliced; Pure (thin) cream, to serve

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These caramelised upside-down banana cakes are the perfect end to any meal. You'll need a 6-hole Texas muffin pan for this recipe.

170g unsalted butter
1/2 cup firmly packed (100g) brown sugar
1 cup (220g) caster sugar
2 eggs
1 1/2 cups (225g) plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarb soda
1/2 cup (125ml) buttermilk
1 tsp vanilla extract
2 small bananas, thinly sliced
Pure (thin) cream, to serve

Method

1.

Preheat the oven to 180°C/160°C fan-forced. Grease a 6-hole Texas muffin pan.
2.

Stir half the butter and the brown sugar in a saucepan over low heat until melted. Spoon the mixture into the muffin pan, swirling to coat bases.
3.

Place remaining 85g butter and caster sugar in a stand mixer fitted with the paddle attachment and beat until pale and thick. Add eggs, one at a time, beating well after each addition.
4.

Sift in flour, cinnamon, baking powder and bicarb soda, then stir in buttermilk and vanilla.
5.

Place overlapping slices of banana on top of the brown sugar mixture, coming slightly up sides of pan. Spoon cake mixture over top.
6.

Bake for 35 minutes, or until a skewer inserted in centre comes out clean. Cool for 5 minutes in pan, then turn out onto a rack.
7.

Serve warm, drizzled with cream.