Side Pannel
Caramel Banana Upside-Down Cake
Caramel Banana Upside-Down Cake
- Recipe Submitted by Whoopie on 11/20/2014
Category: Holiday, Desserts
Ingredients List
- ~~~~~~~~~~~~Banana Topping:~~~~~~~~~~~~~~~~
- 1/4 cup (1/2 stick or 50 g) butter
- 1/2 cup (100 g/3.5 oz) light or dark brown sugar
- 2 bananas, peeled
- ~~~~~~~~~~~Cake:~~~~~~~~~~~~~
- 1 1/2 cups (200 g/7 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick or 115 g) butter, softened
- 1 cup (200 grams/7 oz) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons sour cream
Directions
Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
Make the banana topping: Melt butter in a saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
Pour batter carefully into pan over bananas and smooth the top. Bake for 40 ”“ 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
Serve warm or at room temperature. Store cake in the refrigerator for up to 3 days.
Make the banana topping: Melt butter in a saucepan over medium heat. Once it starts to bubble, add sugar and let simmer for 3 minutes until thick and smooth. Pour into prepared pan.
Cut bananas in half lengthwise and, depending on the size of the bananas and pan, cut each half into 2 or 3 pieces widthwise. Place bananas over caramel, cut side down.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a standing mixer fitted with the paddle attachment, beat together butter and sugar for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
Pour batter carefully into pan over bananas and smooth the top. Bake for 40 ”“ 50 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Let the cake cool for exactly 5 minutes on a wire rack, then invert it onto a plate and let cool completely.
Serve warm or at room temperature. Store cake in the refrigerator for up to 3 days.
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