Banana Upside - Down Cake

April 18, 2022

Banana-Upside-Down-Cake-from-Two-Busy-Bees-Honey

Banana Upside - Down Cake

INGREDIENTS

  • 50G UNSALTED BUTTER
  • ⅓ CUP (60G) BROWN SUGAR 
  • 4 BANANAS, PEELED AND SLICED 
  • 4 EGGS 
  • 1 CUP (220G) CASTER SUGAR 
  • 1 TEASPOON VANILLA EXTRACT 
  • 1 TABLESPOON CREAMED HONEY INFUSED WITH VANILLA FROM TWO BUSY BEES HONEY
  • 1 CUP (120G) ALMOND MEAL 
  • 1 TEASPOON BAKING POWDER 
  • 1 CUP (150G) PLAIN FLOUR 
  • 150G UNSALTED BUTTER, EXTRA, MELTED

METHOD

  1. Preheat oven to 160°C. Heat the butter and brown sugar in a small saucepan over low heat, stirring until the butter had melted. Increase the heat to high, bring to the boil and cook for a further 1 minute. Pour into a lightly greased 22cm round cake tin. 
  2. Arrange the banana slices, overlapping slightly, onto the caramel. Set aside. 
  3. Place the eggs, caster sugar, creamed honey infused with vanilla and vanilla in an electric mixer and beat for 8–10 minutes or until the mixture has tripled in volume. Sift the almond meal, baking powder and flour over the egg mixture and fold to combine. Fold through the extra butter. 
  4. Pour into the tin and bake for 1 hour or until cooked when tested with a skewer. Allow to stand for 5 minutes before turning onto a platter to serve.

    Serves 8–10.

    Recipe and recipe image created by Donna Hay 




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