These creamy and delicately flavoured fruits don’t get enough credit. Apart from the occasional ice cream split, when do you ever see bananas used really well in a dessert? This warm upside-down banana cake is a game changer. Fruity, sticky and golden.
Warm upside-down banana cake
- 200g cake flour
- 150g castor sugar
- 125g salted butter, room temperature
- 125ml (½ cup) milk
- 2 eggs
- 10ml (2 tsp) baking powder
- 45ml (3 tbsp) brown sugar
- 4 large bananas, halved lengthways
- icing sugar, to serve
Preheat the oven to 180°C and grease a 20cm rectangular cake tin.
Combine the flour, sugar, butter, milk, eggs and baking powder in a large bowl, and mix until smooth and creamy.
Sprinkle the brown sugar at the bottom of the cake tin and top with the halved bananas.
Dollop the cake batter on top of the bananas and smooth it over them using a palette knife.
Place in the oven and bake for 30 – 35 minutes or until an inserted skewer comes out clean.
Remove from the oven and cool for 5 minutes. When cool, turn out and dust with icing sugar before serving.
If you loved this warm upside-down banana cake, then you will definitely enjoy these recipes (take our word for it):
Peppermint Crisp fridge tart (one of your all-time favourites)
Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee)
Chocolate malva pudding (a traditional South African dessert with a delicious, chocolatey twist)