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Ingredients

Adjust Servings:
Bananas – 5
Butter – 4 ¼ oz (120 g)
Sugar – 7 oz (200 g)
Brown Sugar – 3 oz (90 g)
Eggs – 2
Wheat Flour – 12 ⅓ oz (350 g)
Vanilla Sugar – 1 tsp
Baking Powder – 2 tsp
Salt – ¼ tsp
Milk – 4 fl oz (120 ml)
Vanilla Extract – ½ tsp

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Upside-Down Banana Cake

Upside-Down Banana Cake

  • 55 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Here, at Cook It, we do love ourselves some turnover tarts and upside-down cakes. No wonder, as they always look positively spectacular. Moreover, they are incredibly delicious and sweet-smelling. Today, we are excited to share with you one of the best recipes for such a treat — a fruity and tender upside-down banana cake.

The combination of bananas with caramel already sounds like a smashing hit, but with banana sponge to boot? Just imagine this explosion of taste. Want to try it? Then let us not waste time and start making this fabulous dessert with a rich banana flavor. Enjoy!

Steps

1
Done

Peel two bananas and mash them with a fork.

2
Done

Rub 2 oz (60 g) of butter with sugar. Add eggs, vanilla sugar, and whisk the mass.

3
Done

Add flour, baking powder, and salt. Whisk until smooth. Add banana puree and milk, combine thoroughly.

4
Done

Melt the remaining butter in a saucepan and add brown sugar. Continuously stir until sugar fully dissolves. Add vanilla extract.

5
Done

Place the caramel on the bottom of a baking dish. Cut the remaining three bananas into thin circles and distribute them on top of the caramel. Cover with the batter.

6
Done

Bake at 360 °F for 40 minutes. Let the cake sit for 10 minutes, then gently turn it over onto a flat dish.

Let the upside-down banana cake cool for at least 30 minutes before serving. You will have enough time to prepare everything else for your cozy tea party while the sponge soaks in the sweet caramel. Cut the cake and serve it with a cup of aromatic tea.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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