Upside Down Banana Cakes

These dessert banana cakes are fabulous served warm with a drizzle of cream.

The ingredient of Upside Down Banana Cakes

• 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 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 4 teaspoon bicarbonate of soda
• 1 2 cup 125ml buttermilk
• 1 teaspoon vanilla extract
• 2 small bananas thinly sliced
• thin cream to serve

The Instruction of upside down banana cakes

• preheat the oven to 180u00b0c grease a 6 hole jumbo muffin pan
• stir half of the butter and the brown sugar in a saucepan over low heat until melted spoon the mixture into muffin pan swirling to coat bases
• place remaining 85g butter and caster sugar in bowl of an electric mixer beat until pale and thick add eggs one at a time beating well after each addition
• sift in flour cinnamon baking powder and soda then stir in buttermilk and vanilla
• place overlapping slices of banana on top of the brown sugar mixture coming slightly up sides of pan spoon cake mixture over top
• 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 serve warm drizzled with cream

Nutritions of Upside Down Banana Cakes

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