Upside down banana cake

Pubblicato: 09/04/2013 in Recipes


kolac s bananama
This is one moist and delicious cake; bananas and caramel are the perfect pairing. I’ve often made cakes like this with apples, have never used bananas.  The caramel is made of butter and brown sugar and goes really well with bananas.
  • 3 bananas
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 1 tsp vanilla extract
  • pinch of cinnamon
  • 8 tbsp butter + 2 tbsp for caramel
  • 1 cup (240 ml) sour cream
  • 2 cups (250 g) all-purpose flour
  • 6.3 oz (180 g) sugar
  • 4.2 oz (120 g) brown sugar
  1. Preheat oven to 356 F (180 C).
  2. Melt 2 tbsp butter with brown sugar, until smooth.
  3. Line springform pan (10.14 inch or 26 cm) with parchment paper and pour caramel over the bottom. Cut bananas into slices and spread them over the caramel.
  4. Melt 8 tbsp butter over low heat. Whisk sugar, eggs, vanilla, melted butter and sour cream.
  5. Sift flour with cinnamon, baking soda and baking powder. Add to the wet ingredients-don’t over mix. Spread the mixture evenly over bananas.
  6. Bake for around 30 minutes. Test with skewer. The caramel might leak during baking, so it’s good to put an empty pan on the bottom of your oven.
  7. Turn the cake upside down onto a serving platter. Serve.



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