UPSIDE DOWN BANANA CAKE

There are so many banana recipes on the blog that I couldn’t help myself but most another delectable banana dessert- this Upside Down Banana Cake.

There is a lot of experimentation happening on my blog with pineapple upside down cakes and I thought to myself- why stop there? Why not take the ‘upside-down’ idea to other fruits that are perfect in desserts? And thus, I present to you the Upside Down Banana Cake!

This new cousin of the pineapple upside down cake is here to take your pallettes by a storm and I guarantee this to the brim!

The subtle and sweet but not overwhelming taste of bananas and the rich caramel flavor gives this Upside Down Banana Cake a light but a heavenly flavor- one that most of us always need to satiate our sweet buds. I am sure you guys will love this cake even if you are not huge on the idea of bananas in cakes!

INGREDIENTS

1/4 cup SPRIG caramel (if you’re not using this, you can brush the cake pan generously with butter and spread an even layer of lightly packed brown sugar on it- 5-6 tablespoons)
4 bananas, sliced
2 cups all-purpose flour
2 tea-spoons baking powder
3/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
3/4 cup milk

PROCEDURE

Pre-heat your oven to 180C.
Spread a generous layer of caramel on the bottom of the cake pan.
Arrange the bananas on the caramel
In a medium bowl, whisk together flour and baking powder.
In a large bowl, using an electric mixer, beat oil and sugar.
With mixer on low, beat in eggs one at a time. Add the flour mixture to the wet ingredients alternating with milk, and starting and ending with flour mixture. Beat until smooth.
Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown. Let the cake rest in the tin for 10-15 minutes before taking it out.