• The Banana Crave
  • The Banana Crave

    Late night cravings call for the ultimate upside-down banana cake!  So, what is an upside-down cake anyway?  According to Wikipedia, it is a cake that is baked in a single pan, then turned over and served upside-down.  Sounds fancy, doesn’t it?  Oh, it is usually chopped with fruits such as apples, pineapples, and yes, bananas! Don’t forget the butter and sugar topping placed on the bottom of the pan before the batter is formed.

    Now we all know a banana is an edible fruit high in potassium, and a good source of manganese, vitamin C and vitamin B6.  Did you know bananas are thought to have originated in Malaysia about 4,000 years ago and then introduced to Africa by Arabian traders and discovered there in 1482 A.D. by Portuguese explorers who took them to the Americas?  Okay, I know you are more interested in this delicious recipe versus a history lesson on the origin of bananas.  So here is the tempting recipe that makes 6-8 servings.

    I've got to warn you, this cake is very dense but oh-so delicious especially when topped with just the right amount of vanilla ice cream.

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    Oh more please, more!  I just want another bite.

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    Recipe

    Ingredients

    • 5 ripe bananas
    • 3 eggs
    • 1/2 cup oil
    • 1/2 cup granulated sugar
    • 1 Tbsp. ground cinnamon (i grated cinnamon sticks for this)
    • 2 cups all-purpose flour
    • 1/2 cup unsalted butter
    • 1 cup brown sugar
    • 2 bananas, thinly and evenly sliced
    • Vanilla ice cream

    Preparation

    Preheat oven to 350°F/175°C

    Cake Batter

    • In a large bowl, mash the 5 ripe bananas until smooth (you can use 4 bananas but I love bananas so I used 5)
    • Add the 3 eggs, oil, sugar, and cinnamon.  Mix until it is evenly incorporated.
    • Add the all-purpose flour and mix until the batter has no large pockets of flour. Set aside.

    Caramel Sauce

    • In a pot over low heat, melt the unsalted butter, and mix in the brown sugar until dissolved.
    • Bring up the heat to medium, cooking until the mixture starts to bubble.
    • Remove the caramel from the heat and pour into a greased 9×9 baking pan.
    • Slice the 2 extra bananas and lay the slices carefully and evenly on top of the caramel.
    • Spread the banana batter on top.  Place in oven and bake for 40-45 minutes.
    • Cool until the bottom of the pan is barely warm, then use a knife to loosen the edges from the pan.  Place a plate upside-down on top of the pan, and invert the pan, flipping the cake onto the plate.

     

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