Bill Granger's banana maple upside-down cake recipe

Bill Granger
by   |   0 comments  |   Print recipe
Sign in to save recipe
Bill Granger's banana maple upside-down cake recipe

An upside-down cake with a difference from Bill Granger. Great for making with the kids, you can also substitute the bananas for Granny Smith apples. Cook the sliced apples in the caramel topping mixture for 5 minutes, before placing in the tin and topping with the cake mixture.

At a glance
  • Cuisine Australian
  • Recipe Type Cake
  • Difficulty Easy
  • Preparation time 15 mins
  • Cooking time 45 mins
  • Serves 8 people
Ingredients
  • 100 g (3.5oz) unsalted butter, softened
  • 220 g (7.8oz) caster (superfine) sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 155 g (5.5oz) plain (all-purpose) flour
  • 1 tsp baking powder
For the caramel topping
  • 50 g (1.8oz) unsalted butter
  • 60 g (2.1oz) firmly packed brown sugar
  • 60 ml (2.1fl oz) maple syrup
  • 4 bananas, sliced in half lengthways to serve
To serve
  • 1 cup vanilla ice cream (optional)

Step-by-step

  1. Preheat the oven to 180C/160C fan/gas 4. Place the caramel topping ingredients in a small saucepan. Cook, stirring, over medium heat for 10 minutes, or until the sugar has dissolved and the syrup is rich and golden.
  2. Pour the syrup into a 23 cm (9 inch) greased or non-stick springform cake tin and arrange the sliced bananas, cut-side down, over the base of the tin.
  3. Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating after each addition, then add the vanilla extract.
  4. Sift the flour, baking powder and a pinch of salt, then gently fold through the butter mixture. Spoon the batter evenly over the bananas and smooth the top with a spatula.
  5. Place the cake on a baking tray to catch any escaping syrup and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin for 5 minutes to cool slightly.
  6. Transfer to a large serving plate. Serve warm, with vanilla ice cream if desired.

Recipes and images taken from Bill Cooks for Kids by Bill Granger (£12.99), published by Murdoch Books. 

You might also like

Donna Hay's sticky orange and vanilla upside-down cake

Upside-down pear tart