Banana Caramel Upside Down Cake
This Banana Caramel Upside Down Cake brings banana bread to a whole new level. Each and every bite of this cake is an absolute heaven. This is one of my new go to desserts. Without a doubt I will be making this for years to come!
- 1 ripe banana, mashed
- 3 tbs of sour cream
- 1.6 cups of self-raising flour
- 1/2 of ground cinnamon
- 1/8 tsp of ground nutmeg
- 6 tbs of butter at room temperature
- Just under 1 cup of Castor sugar
- 1 tsp of pure vanilla extract
- 2 eggs
- Freshly whipped cream for serving
Caramel Banana Topping
- 4 tbs of butter
- 3/4 cup of lightly packed brown sugar
- 2 tbs of dark maple syrup
- 3-4 just ripe bananas, sliced diagonally
Preheat the oven to 325 degrees. Grease an 8" round cake tin.
Now to prepare the topping, melt butter over a medium heat in a saucepan. Add sugar and maple syrup. Stir for 3 minutes or until bubbling but do not burn.
Pour the sauce into the cake tin and coat the base well.
Cover the base with the sliced bananas, ensuring that you overlap them in a circle. Set aside.
Now for the cake, combine the mashed banana with the sour cream in a bowl. Mix well.
In a separate bowl, sift the flour and spices together. Set aside.
Next, beat the butter and Castor sugar in a bowl with an electric beater until light and fluffy. Add vanilla and one egg. Mix well and then add the second egg. Mix again.
Add the flour to the butter mixture and beat on a low speed. Add the sour cream and banana mixture and mix with a wooden spoon until just combined.
Gently spread the mixture into the cake tin on top of the bananas.
Bake the cake for about 40-45 minutes.
Once the cake is ready, remove the tin from the oven and let it sit for about 3 minutes. Run a knife around the side of the cake and then gently invert onto a serving plate.
Serve with freshly whipped cream and a little more maple syrup.