Caramelised banana upside down cake
We’re about to turn your world upside down (for the better!) with this caramelised banana upside down cake. A great dessert or afternoon tea snack it's packed full of bananas and some sugary, buttery goodness to impress your friends and whānau with.
- 1 ½ cup Pams Brown Sugar
- 200g Pams Pure Butter, softened
- 5 bananas
- 2 eggs
- 1tsp vanilla extract or essence
- 1 ¼ cups self raising flour
- ½ tsp baking soda
- Preheat your oven to 170°C fan bake. In a small saucepan, melt ¾ cup of the brown sugar and 75g of butter over a medium heat. Stir until the mixture is bubbling, then simmer for 30 seconds and remove from the heat.
- Pour the caramel into the base of a lined springform cake tin, then allow to cool slightly. Slice 3 bananas lengthways, then press into the caramel.
- In a large mixing bowl, beat together the remaining brown sugar and butter until light and creamy. Mix in the eggs one at a time, then mash the remaining two bananas and add to the butter mixture along with the vanilla and stir to combine.
- Sieve the flour, baking soda and a pinch of salt into the wet ingredients, and mix until just combined. Spoon the batter into the cake tin, then spread out evenly with a spoon.
- Bake the cake for 1 hour and 10 minutes, or until an inserted skewer comes out clean. Leave to sit in the cake tin to cool before turning upside onto a plate, then enjoy!
When making the cake batter, add 1 tablespoon of cinnamon and 1 teaspoon of mixed spice to give this cake a delicious, spiced flavour.