Sweet and Sticky and perfect served warm with ice cream…
What a wild weekend, right? Hopefully – wherever you’re reading this from – you escaped the worst of storm Dennis (the Menace). Here in Cardiff we’ve experienced the worst flooding in at least forty years. The Taff was the highest that I’ve ever seen it, Bute Park and Pontcanna Fields became a swamp on Sunday morning, and the water slurped so far beyond its normal level that swans were seen strolling down streets in Grangetown. Thankfully my house is on a hill, but other’s haven’t been nearly as lucky. It’s been a bizarre and sad weekend, and one best spent cosying up indoors with a good book and plenty of cake. Good thing I whipped this baby up on Friday!
I feel like bananas are a bit of a divisive fruit. I know people who will absolutely no way – under no circumstances – go anywhere near them, and then there are those who find them… a’peeling (har de har). I absolutely love them; I’ve always got a few banging around in my fruit bowl – and whether they’re soft and freckled, or practically green, they’re hands down the star of this Caramel and Banana Upside Down Cake. With a sticky, sweet and slightly crisp caramel crust on the outside, the cake itself is moist and crumbly and slightly spiced with cinnamon (and rum, if you’re feeling it!). Topped with sliced bananas, you can scoff it cold, or even better, slightly warmed with either cream, ice cream or custard.
…I know what you’re thinking. “Hey Nia, where’s the rest of the cake?” Well, funny story. Whilst the cake itself is very, very easy to make – you can’t rush it out of the tin (no matter how good it smells!). Which is exactly what I did and I ended up with hot caramel all over my kitchen counter. Oops. Do yourself a favour; leave the cake to completely cool in the tin before you turn it out and flip it onto a plate. 😉
Sticky Banana Upside Down Cake
For the Banana Caramel Topping:
- 100g caster sugar
- 50g dark muscovado sugar
- 90g butter
- 2 tsp vanilla bean paste
- 2 large bananas sliced lengthways
For the Cake:
- 150g self raising flour
- 125g caster sugar
- 125g softened butter
- 2 eggs, whisked
- 150ml yogurt
- 1 tsp cinnamon
- pinch of salt
- 100ml dark rum (optional)
- Set your oven to 170C. Lightly grease a 20cm loose-bottomed cake tin.
- To make the caramel, gently heat together the butter, dark muscovado sugar and caster sugar (don’t stir yet!) until melted and combined. Stir in the vanilla bean paste. Pour a little into the bottom of your cake tin, then arrange the bananas (sliced side down) on top. Pour in the rest of the caramel.
- To make the cake, cream together the butter and sugar, then stir in the whisked eggs. Sift together the flour, salt and cinnamon, then pour it into the bowl and mix with the butter and sugar. Finally stir in the yogurt (and rum).
- Pour the cake batter into the tin on top of the caramel and bananas, then bake for 50 minutes (or until an inserted skewer comes out clean).
- Important bit! Lightly run a knife around the edge of the cake, and then leave the cake in the tin to cool (if you release it from the tin at this point then the whole thing will collapse and spew molten caramel EVERYWHERE… Speaking from experience!).
- Once the cake has completely cooled, turn it out onto a plate with the bananas and caramel facing up. Serve with cream, custard (or ice cream!).
Have a great week! 🍌🍌🍌