Banana upside down cake is a sweet and fruity bake with a boozy kick. This topsy-turvy cake may not look like much in the oven, but once you flip the downside-up the caramelised banana bonanza will amaze you! This banana upside down cake is like a moreish gooey banana bread, but the beautiful caramelised bananas give it a lot more allure. It’s sure to be a big hit at any bake sale or coffee morning. For an eye catching treat that any banana lover will go wild for, try making this banana upside down cake.
- 180g unsalted butter, softened
- 270g light brown soft sugar
- 4 free range eggs
- 60g natural yoghurt
- 2tsp vanilla paste
- 4tbsp dark rum
- 180g plain flour
- 1½tsp baking powder
- 4 bananas, halved lengthways
- You will also need
- A 23cm x 30cm rectangular tray or cake tin lined with baking parchment
Preheat the oven to 200C fan. Cream the butter with 150g light brown soft sugar and a pinch of salt until the mixture is light, fluffy and very pale in colour. In a separate bowl beat together the eggs, yoghurt and vanilla paste, then gradually incorporate into the butter mixture (if the mixture begins to split add a little flour). Add the rum a spoonful as a time while mixing. Sift the flour and baking powder and fold in until just combined.
Sprinkle the remaining sugar over the base of the prepared tin, place the bananas on top, their flat side facing down, and spoon the batter evenly over them.
Cook in the oven for 30mins until the cake springs back when pressed.
Allow the cake to cool for 20mins in the tin before turning the cake out onto a cooling rack.
If you’re not a big banana fan you could also swap up the fruit in this cake for something seasonal such as plums.