How I make THE MOST DELICIOUS Caramel banana upside-down cake♡
Caramel banana upside down cake
INGREDIENTS
For Cake batter:
•115g Butter
•25ml oil
•150g light brown sugar
•2 large eggs
•1 tsp vanilla bean paste
•1 tsp Instant coffee powder
•1 tsp cinnamon powder
•300g mashed banana
•100g Greek yogurt
•227g all purpose flour
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
For caramel layer:
•150g light brown sugar
•85g butter
•2-3 bananas for topping
•Handful of chopped walnuts for topping
INSTRUCTIONS:
•Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it turns bubbly, golden brown and smells nutty. Remove from heat and add instant coffee in hot brown butter to bloom and let it cool slightly.
•Mix the wet ingredients: In a large bowl, add the browned butter mixture with instant coffee, oil, & light brown sugar. Whisk until well combined. Add the eggs, vanilla paste, mashed bananas, and Greek yogurt. Mix until smooth and fully incorporated.
•Add the dry ingredients: Sprinkle in the baking powder, baking soda, salt and Mix. Then before adding all purpose flour mix it with cinnamon powder and add it into the batter. Gently mix just until combined. Do not overmix.
•In a saucepan, melt the butter and light brown sugar over low-medium heat, stirring until well combined and slightly bubbly. It is not necessary for all the sugar crystals to dissolve. For an upside-down banana cake caramel made from butter and brown sugar, you’re usually looking for the mixture to be combined and glossy, not necessarily completely smooth like a traditional caramel sauce.
•Preheat the fan oven at 170C (338F) and line a 8*8 inches square baking tray.
•Pour the prepared caramel into a square baking pan and spread it evenly.
•Cut the bananas into thick half-moon slices and arrange them over the caramel as shown in the video, or create your own pattern.Add some walnuts.
•Pour the cake batter over the bananas and spread it evenly.
•Bake for 50–60 minutes. Start checking for doneness at the 45-minute mark by inserting a skewer into the center of the cake. It should come out clean or with a few moist crumbs attached.
•Once baked, let the cake cool in the pan for 10 minutes. Carefully flip it onto a serving plate while it is still warm, but not hot.
INGREDIENTS
For Cake batter:
•115g Butter
•25ml oil
•150g light brown sugar
•2 large eggs
•1 tsp vanilla bean paste
•1 tsp Instant coffee powder
•1 tsp cinnamon powder
•300g mashed banana
•100g Greek yogurt
•227g all purpose flour
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
For caramel layer:
•150g light brown sugar
•85g butter
•2-3 bananas for topping
•Handful of chopped walnuts for topping
INSTRUCTIONS:
•Brown the butter: In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it turns bubbly, golden brown and smells nutty. Remove from heat and add instant coffee in hot brown butter to bloom and let it cool slightly.
•Mix the wet ingredients: In a large bowl, add the browned butter mixture with instant coffee, oil, & light brown sugar. Whisk until well combined. Add the eggs, vanilla paste, mashed bananas, and Greek yogurt. Mix until smooth and fully incorporated.
•Add the dry ingredients: Sprinkle in the baking powder, baking soda, salt and Mix. Then before adding all purpose flour mix it with cinnamon powder and add it into the batter. Gently mix just until combined. Do not overmix.
•In a saucepan, melt the butter and light brown sugar over low-medium heat, stirring until well combined and slightly bubbly. It is not necessary for all the sugar crystals to dissolve. For an upside-down banana cake caramel made from butter and brown sugar, you’re usually looking for the mixture to be combined and glossy, not necessarily completely smooth like a traditional caramel sauce.
•Preheat the fan oven at 170C (338F) and line a 8*8 inches square baking tray.
•Pour the prepared caramel into a square baking pan and spread it evenly.
•Cut the bananas into thick half-moon slices and arrange them over the caramel as shown in the video, or create your own pattern.Add some walnuts.
•Pour the cake batter over the bananas and spread it evenly.
•Bake for 50–60 minutes. Start checking for doneness at the 45-minute mark by inserting a skewer into the center of the cake. It should come out clean or with a few moist crumbs attached.
•Once baked, let the cake cool in the pan for 10 minutes. Carefully flip it onto a serving plate while it is still warm, but not hot.
