Upside-Down Banana Cake

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!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 1.0 cake

• 125 g unsalted butter, at room temperature
• 1/2 cup caster sugar
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 2 bananas, extremely ripe, mashed
• 1 1/4 cups self-raising flour
• 1/3 cup milk

TOPPING

• 50 g unsalted butter, melted
• 1/2 cup caster sugar
• 2 large bananas, ripe

SERVING SUGGESTIONS (optional)

• 125 g cream cheese, at room temperature
• 2 tablespoons icing sugar
• 1/2 cup slivered almonds

Directions:

1. Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
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. 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. 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. 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. 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.

Reviews

[weekend cooker]

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

[Sydney Mike]

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]

[mary winecoff]

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