A moist cake, with melt-in-the-mouth bananas, spiced with vanilla and cinnamon. It’s the best kind of comfort food. Made with a fluffy and tender cake and buttery, caramelised bananas, this banana upside-down cake is the treat your tables have been begging for. It’s not overly sweet, and lets the caramelly sweetness of the bananas shine. Best served warm, with some unsweetened whipped cream.
For the topping:
- 32 g butter (melted)
- 50 g brown sugar
- 2 ripe bananas (sliced in half, lengthways)
For the cake:
- 100 g flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 62 g butter
- 70 g brown sugar
- 1 egg
- 60 ml greek yogurt
- Pre-heat the oven to 180°C. Grease a 7×7 inch square cake tin with butter.
- In a small bowl, mix the melted butter and brown sugar. Spread evenly at the bottom of the cake tin. Lay the banana slices on top, cut side down. Set aside.
- Sift together the flour, baking powder, baking soda, salt and cinnamon.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla.
- Add the flour and greek yogurt in 3 additions, alternating the two. Fold together until just combined.
- Pour the batter over the bananas. Bake for 30-35 minutes.
- Remove the cake from the oven and let it cool for 5 minutes. Flip onto a plate.