Recipe: BANANA ATTACK- Upside Down Wholemeal Cake

This recipe was named by my little brother who had a fun time arranging the banana slices on the caramel..

So Ive been dying to make this for a really long time but bananas are really expensive in Australia! But since they are only $1 plus for a huge bunch back in Singapore…I jumped at the opportunity of making it! :) Anyway I made this cake with solely wholemeal flour but I found it a tad too grainy..I think for a smoother texture, it would be better to mix wholemeal with regular white flour. Apart from that, I got a pretty cake :) And according to my little food critic ‘the blend of everything is just yummy!!‘ and proceeds to put another forkful in his mouth ;)

Topping:

4 tbsp butter
3 tbsp brown sugar
2 bananas – peeled and sliced

Cake:

  • 1 cup (2 sticks unsalted butter) at room temperature
  • 1 1/2 cup firmly packed brown sugar (I used only 1/2 cup and found it really sweet already!)
  • 2 bananas to be mashed
  • 1/2 cup sugar
  • 2 large eggs at room temperature
  • 2 cup flour (I used wholemeal flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (I used soy)

Directions:

  • Preheat your oven to 180 degrees celsius
  • Place 4 tbs of butter and the 3 tbs brown sugar into a pot, and melt tt, mixing constantly until it incorporates and becomes like liquid caramel
  • Pour the caramel into your round cake pan
  • Arrange your banana slices in the carmel mixture overlapping
  • Beat remaining butter and 1 1/2 cup sugar in a bowl
  • Add vanilla and eggs and beat until smooth
  • Sift 2 cups flour and the baking powder/salt into a bowl
  • Add dry ingredients and milk alternately to butter mixture
  • Spoon carefully over the bananas
  • Bake until puffy and brown about 45min
  • Transfer to rack and cool
  • Invert onto cake plate or serving platter

Baking: Cakes, Recipes

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