Thursday, February 12, 2009

#85 - So easy, Banana Upside Down Cake

I was inspired by this and I had some bananas I needed to use. So I modified this recipe and came up with the recipe below.

14 tablespoons of butter (almost 1 cup) butter at room temperature
1 cup firmly packed brown sugar
2 to 3 ripe firm bananas peeled and cut diagonally
1 cup sugar
2 large eggs at room temperature
2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons of vanilla
1 cup milk

Preheat your oven to 350

You need a round cake pan, non stick is preferable

Place 6 tablespoons (you could probably just use 4 tablespoons) of butter and 1/2 cup brown sugar into your cake pan, and melt on the stovetop, mixing constantly until it incorporates and becomes like liquid carmel.

Arrange your banana slices in the carmel mixture overlapping

Beat remaining butter and 1 cup white sugar and 1/2 cup brown sugar in a bowl

Add vanilla and eggs and beat until smooth

Add baking powder/salt, mix

Add 2 cups flour (I used 1/2 a cup of cake flour) and milk

Add dry ingredients and milk alternately to butter mixture

Spoon carefully over the bananas

Bake until puffy and brown about an hour (this can vary, check at 50 minutes)

Transfer to rack and cool

Invert onto cake plate or serving platter

It was so good, even Pepe loved it and he's hard to please. Better than Pinapple Upside Down Cake.

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