Upside-down banana cake, extra moist

For the cake:

Ingredients · Servings 6

20g of melted butter
1 tablespoon of brown sugar
3 bananas (+/-)
150g of melted butter
100 g of sugar
1 egg
1 teaspoon of vanilla extract
1 pinch of salt
150 g of flour
5 g of baking powder
125 ml of milk

Method · 50 min

Banana topping: Pour the melted butter into the bottom of the pan. Make sure the sides of the pan are also greased. Sprinkle the brown sugar over the entire surface.
Cut the bananas lengthwise and cover the entire surface of the bottom of the mold, with the cut (flat) side down (you can also cut the bananas into slices).
Prepare the cake batter: Mix the melted butter and sugar.
Add the egg, vanilla extract, and salt, and mix again.
Then add the flour and baking powder.
And finally, add the milk.
Pour the batter into the mold, over the fruit.
Bake for 40 minutes at 180°C (preheated oven).
Carefully turn the cake over onto a plate once it has cooled slightly and it's ready: you're going to love this dessert!

Pour the melted butter into the bottom of the pan. Make sure the sides of the pan are also greased. Sprinkle the brown sugar over the entire surface.

How to adjust the amount of sugar?

The riper the bananas, the less sugar the cake will need. As a guide: with very ripe bananas you can reduce the sugar to 75g; with just ripe bananas, 100g works very well.

What fruits can be used?

Besides bananas, this recipe works well with other fruits that hold up well to baking and caramelize with sugar, such as apples, pears, pineapple, or peaches/nectarines (preferably sliced or in thin wedges so they're well coated in the batter). However, it's best to avoid very watery or delicate fruits (for example, melon, watermelon, kiwi, or excessive amounts of berries), as they can release too much liquid and soften the crust.

How to eat this upside-down banana cake?

Ideally, it should be taken at room temperature or lukewarm, but not cold.

How to store banana upside-down cake?

Store in the refrigerator, in an airtight container or wrapped in cling film.

When should it be unmolded?

It's best to unmold it when the cake is still warm, not cold: this way the caramelized fruit comes off better and it looks nicer when you turn it over.

Carbohydrates: 49.6g

Total fat: 24.8g

Grasa sat.: 16.1g

Protein: 5.8g

Fibras: 2.3g

Sugar: 30.2g

ProPoints: 12

SmartPoints: 21

Nutritional information for 1 serving (155g)

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