For the topping
- 80 g Unsalted butterplus extra for greasing
- 150 g Sugar
- ½ tsp Vanilla
- 4 large Bananas
For the cake batter
- 240 g Plain flour
- 2½ tsp Baking powder
- 1 tsp Cinnamon
- ½ tsp Ground ginger
- 300 g Sugar
- 120 g Unsalted buttervery soft
- 3 Large eggs
- 150 ml Sour cream
- ¼ tsp Salt
Sticky Upside-Down Banana Cake
We are used to seeing upside-down cakes with pineapple and cherries but this Sticky Upside-Down Banana Cake is a fantastic alternative take on the classic dessert. As it cooks, the banana caramelizes with sugar and unsalted butter and becomes a sweet, sticky delicious topping when the cake is inverted.
Start by making caramel from sugar and butter. Add to a cake pan and place halved bananas on top. Make a cake batter by combining all the ingredients in a bowl and beating with a handheld mixer. Bake in the oven for about an hour. If the cake begins to look too dark on top, cover with foil after 45 minutes. Leave the cake to cool for about 10 minutes before inverting onto a serving plate and enjoy!
To make Sticky Upside-Down Banana Cake, you will need the following ingredients:
Steps to make Sticky Upside-Down Banana Cake
Heat oven and prepare a cake pan
Make cake batter
Place plain flour, 2½ teaspoons of baking powder, 1 teaspoon of cinnamon, ½ a teaspoon of ground ginger, 300 grams of sugar, 120 grams of unsalted butter, 3 large eggs and 150 millilitres of sour cream in a large mixing bowl with ¼ teaspoon of salt. Beat the ingredients using a handheld mixer on low speed until the batter is smooth and evenly mixed.
Place batter in cake pan