Banana Upside Down Cake
This Donna Hay recipe has had a post-it note sticking on it for a year! There were two banana recipes in this particular issue that I tagged. One was a loaf cake, which I haven't made yet, but will, and will post it soon.
But this particular photo had me drooling...I love caramelized bananas. When my grandmother was baking, she'd give me some extra crust and I'd take some bananas and brown sugar and make little pies. Yum! You never forget those first attempts at cooking and those little pies were delicious.
I'm going to insert a word of caution here...this is an extremely sweet dessert. In fact, I was surprised as I thought it would be more cake-like, but no....the caramelized sugar seeps into the cake. (Which you could use less of) A couple mouthfuls did it for me and I'd serve it with half and half to cut the sweetness. Not ice cream as DH suggests!
Sure looks tempting though, doesn't it?
Banana Upside Down Cake with Coconut and Palm Sugar
From Donna Hay, Issue 67
75g unsalted butter, softened
1/2 cup grated palm sugar (Whole Foods has it, already grated and packaged)
1/4 cup brown sugar
2 teaspoons vanilla
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 cup coconut flakes
1/4 cup milk
For the caramel sauce:
100g unsalted butter, diced
1/2 cup brown sugar
4-5 bananas, depending on size
Preheat oven to 350.
Lightly grease a 6 by 10 inch baking dish or baking pan with sides.
Make the caramel sauce:
Melt the brown sugar and butter together on the stove and boil for 1 minute. Pour it into the baking dish. Cut the bananas in half lengthwise and arrange them face down on top of the caramel sauce. Set aside.
Make the cake:
Place the butter, palm sugar and brown sugar in an electric mixer and beat fot 10 minutes until light and fluffy. Add the vanilla and egg and beat again. Add the flour and baking powder and mix until combined. Then add the coconut flakes and milk and mix again.
Spoon the mixture over the bananas and with a palette knife, smooth the top evenly.
Place the dish on a parchment-covered baking pan to catch any spill during baking.
Bake for 30 to 35 minutes or until a tester comes out clean.
Loosen the sides with a knife and invert carefully on a serving dish. Serves 8.
Subscribe to: Post Comments (Atom)
It was you! You were the one who mentioned Donna Hay sometime ago. I ran across one of her cookbooks, Seasons, and couldn't resist. It is beautiful and has wonderful recipes. This one looks delicious.ReplyDelete
A wonderful treat! I have never made this cake with bananas....ReplyDelete
look beautiful Barbara!! xxxReplyDelete
I've never even heard of it..You can see how it is soaked into the cake..I bet it is a treat!ReplyDelete
I love caramelized bananas too, Barbara. Bananas Foster comes to mind on most occasions however, you may have just posted my very best favorite new caramelized banana recipe. Oh my heavens! I LOVE this recipe. I really need to look into this Donna Hay person, lol...ReplyDelete
Thank you so much for sharing, Barbara...
Your cake reminds me of Bananas Foster without the rum. So pretty too Barbara.ReplyDelete
I would love to bake a upside down cake with bananas too. This looks so wonderful!ReplyDelete
Mmm, this cake looks so soft, moist and delicious - banana anything is my favourite!ReplyDelete
This looks so amazing. How nice that you helped your grandmother while she baked.. Jess is the baker in the family. I make banana bread sometimes with chocolate chips, and my family loves it.
Have a wonderful weekend.
I love this idea, Barbara --- and I JUST saw palm sugar for the first time the other day!ReplyDelete
looks like a fun cake just a slither pleaseReplyDelete
That does look super rich! Perfect for satisfying my sweet tooth with just a few bites!ReplyDelete
Oh my. I need to make this too. Maybe I'll make this for the board meeting Thursday night...ReplyDelete
you know i love me some upside-down cake! this is a fabulous version--those bananas get so sweet and soft!ReplyDelete
mm i like the blend of the banana and coconut...never thought of banana upside down...have mostly had pineapple....ReplyDelete
Yum - bananas and coconut! And no trouble with the bananas sticking, eh?ReplyDelete
This looks lovely. And I'm glad I'm not the only one who bookmarks recipes for a year, or longer! If they're really tempting, I always come back to them.ReplyDelete
It may be rich but it sure looks delicious! I'd opt for the ice cream too :)ReplyDelete