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    You are in: Home / Australian / Upside-Down Banana Cake Recipe
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    Upside-Down Banana Cake

    Upside-Down Banana Cake. Photo by mary winecoff

    1/1 Photo of Upside-Down Banana Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    bluemoon downunder's Note:

    As with all upside-down cakes, what goes into the pan first ends up on top, so this ready-to-eat banana cake has enticing banana slices on top making it both aesthetically more pleasing to the eye - and even more delicious. Adapted from a recipe in a recent issue of the Australian magazine 'New Idea'. If you like nuts on your banana cakes, add slivered almonds - as suggested below - or whatever nuts take your fancy!

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    Serves: 8



    Units: US | Metric




    1. 1
      Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
    2. 2
      Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
    3. 3
      Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
    4. 4
      Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
    5. 5
      Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
    6. 6
      SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.

    Ratings & Reviews:

    • on January 01, 2009


      A real nice easy to make cake. Loved the banana flavor, and the outcome. Will make again. Made for 1-2-3 hit wonders.

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    • on October 25, 2008


      For all you banana lovers, THIS IS A GREAT TASTING CAKE! Made it as per the recipe (so easy to do!) & so tasty when served with the sweetened cream cheese AND some toasted almonds! Am definitely making this one again (several times) during the up-coming winter holidays! [Tagged, made & reviewed for one of my vegan partners in the Vegetarian/Vegan Recipe Swap 3]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2008


      Nice flavor and easy to do. I like that it makes 1 loaf not a huge cake. Thanks for sharing. Made for Holiday Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Upside-Down Banana Cake

    Serving Size: 1 (175 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 513.3
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 15.4 g
    Cholesterol 92.0 mg
    Sodium 311.2 mg
    Total Carbohydrate 62.3 g
    Dietary Fiber 2.9 g
    Sugars 39.1 g
    Protein 6.5 g

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