Banana Upside Down Cake

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Last Updated on November 13, 2019 by Chef Mireille

Banana Upside Down CakeLast week I took you to the land of windmills and Anne Frank. This week it’s off to the land of coconuts and bananas. As the world athletes are preparing to qualify in their respective sports to take part in the next Olympics, let’s explore some of the cuisine you will be having if you are lucky enough to have a ticket to the Olympic Games in Rio.

This isn’t the first Banana Upside Down Cake I’ve done. The last one I posted here was a dense moist cake with cream cheese and flavored with three types of ginger. This more classic recipe filled with warm Latin American spices is popular to eat during Brazil’s tea time. Upside down cakes are very popular for their tea time with the most popular flavors being banana, mango or cashew. Brazil is one of the largest producers of bananas in the world and bananas make their way into many of both their savory and sweet dishes as in this Cuca de Banana. Here is another example of the way Brazilians utilize bananas.

Banana Upside Down Cake

Prep Time: 30 minutes
Cook Time: 50 minutes
Yield: Serves 12

Cake Ingredients:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 eggs, separated
  • 1/2 cup milk
  • 1/4 teaspoon cream of tartar

Caramel Ingredients:

  • 4 tablespoons butter
  • 3/4 cup firmly packed dark brown sugar
  • 1 tablespoon Cachaca (Brazilian rum)
  • 2 thinly sliced bananas
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Preheat oven to 350 F.

Spray a 9″ or 10″ cake pan well with non stick spray, preferably a springform pan.

To make caramel, melt butter on low heat in a saucepan. Add brown sugar and simmer on medium heat until bubbles start to appear, when the sugar starts to crystallize, about 3-4 minutes. Add Cachaca and stir to combine. Pour into prepared cake pan. Place banana slices on top in a single even layer.

In a large bowl, sift the dry ingredients.

Using an electric mixer, beat butter and sugar until light and fluffy.

Add vanilla extract and mix until thoroughly combined. Add egg yolks and mix until thoroughly combined.

In a small bowl, beat the egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Using a rubber spatula, fold egg whites into cake batter. Pour over bananas.

Bake for 45 – 50 minutes, until tester inserted comes out clean. Leave to cool for 15 minutes.

cake -edit

Remove from pan and leave to cool completely before slicing.

Banana Cake -edit

By mixing the egg yolks and egg whites separately, the cake has an amazingly light and fluffy texture. Perfect texture for cakes that will not need frosting.

close up -edit

Enjoy with a cup of tea.

Upside Down Banana Cake -edit

Banana Upside Down Cake
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Banana Upside Down Cake

Prep Time30 mins
Cook Time50 mins

Ingredients

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Yield: Serves 12
  • Cake Ingredients:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 eggs separated
  • 1/2 cup milk
  • 1/4 teaspoon cream of tartar
  • Caramel Ingredients:
  • 4 tablespoons butter
  • 3/4 cup firmly packed dark brown sugar
  • 1 tablespoon Cachaca Brazilian rum
  • 2 thinly sliced bananas

Instructions

  • Preheat oven to 350 F.
  • Spray a 10" cake pan well with non stick spray, preferably a springform pan.
  • To make caramel, melt butter on low heat in a saucepan. Add brown sugar and simmer on medium heat until bubbles start to appear, when the sugar starts to crystallize, about 3-4 minutes. Add Cachaca and stir to combine. Pour into prepared cake pan. Place banana slices on top in a single even layer.
  • In a large bowl, sift the dry ingredients.
  • Using an electric mixer, beat butter and sugar until light and fluffy.
  • Add vanilla extract and mix until thoroughly combined. Add egg yolks and mix until thoroughly combined.
  • In a small bowl, beat the egg whites until frothy. Add cream of tartar and beat until stiff peaks form. Using a rubber spatula, fold egg whites into cake batter. Pour over bananas.
  • Bake for 45 - 50 minutes, until tester inserted comes out clean. Leave to cool for 15 minutes.
  • Remove from pan and leave to cool completely before slicing.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Banh Bo Nuang - Vietnamese Honeycomb Cake

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Vaishali

    Don’t know if we can make it to Rio, but definitely we can make it to this fantastic cake virtually..it looks so moist with a perfect texture..and yes beautiful clicks too.

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