Turn this cake (and your frown) upside down and let it soak up the gooey, decadent caramel sauce! Dollop cream on the side is a must!
The ingredient of Upside Down Caramel Banana Cake Recipe
- 125g butter softened
- 3 4 cup 165g brown sugar
- 2 coles australian free range eggs
- 1 cup mashed ripe banana
- 2 cups 300g self raising flour
- 1 2 cup 120g sour cream
- 1 2 cup 110g caster sugar
- 1 2 cup 125ml pouring pure cream
- 20g butter
- 1 tbs brown sugar
- 4 small lady finger bananas halved lengthways
The Instruction of upside down caramel banana cake recipe
- preheat oven to 180u00b0c grease a 20cm base measurement cake pan line base and side with baking paper
- to make the caramelised bananas place butter and sugar in a non stick frying pan over medium high heat add the banana cut side down and cook for 2 3 mins or until banana is caramelised arrange over the base of the prepared pan
- use an electric mixer to beat butter and brown sugar in a bowl until pale and creamy add eggs 1 at a time beating well after each addition add the banana flour and sour cream in alternating batches stirring well after each addition spoon mixture over the banana in pan smooth the surface bake for 1 hour or until a skewer inserted in the centre comes out clean set aside in the pan for 10 mins before turning onto a wire rack to cool completely
- place the caster sugar in a saucepan over medium heat cook stirring for 6 8 mins or until the sugar dissolves and is golden brown remove from heat carefully stir in cream and u00bc cup 60ml water reduce heat to low cook stirring for 5 mins or until mixture is smooth
- transfer cake to a serving plate pour over caramel sauce cut into wedges
Nutritions of Upside Down Caramel Banana Cake Recipe
calories: 385 029 caloriescalories: 18 grams fat
calories: 12 grams saturated fat
calories: 30 grams carbohydrates
calories: 21 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 272 milligrams sodium
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calories: nutritioninformation