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.
Ingredients
- 100 g unsalted butter, softened
- 220 g caster (superfine) sugar
- 4 eggs
- 1 tsp vanilla extract
- 155 g plain (all-purpose) flour
- 1 tsp baking powder
- 3.5 oz unsalted butter, softened
- 7.8 oz caster (superfine) sugar
- 4 eggs
- 1 tsp vanilla extract
- 5.5 oz plain (all-purpose) flour
- 1 tsp baking powder
- 3.5 oz unsalted butter, softened
- 7.8 oz caster (superfine) sugar
- 4 eggs
- 1 tsp vanilla extract
- 5.5 oz plain (all-purpose) flour
- 1 tsp baking powder
- 50 g unsalted butter
- 60 g firmly packed brown sugar
- 60 ml maple syrup
- 4 bananas, sliced in half lengthways to serve
- 1.8 oz unsalted butter
- 2.1 oz firmly packed brown sugar
- 2.1 fl oz maple syrup
- 4 bananas, sliced in half lengthways to serve
- 1.8 oz unsalted butter
- 2.1 oz firmly packed brown sugar
- 0.3 cup maple syrup
- 4 bananas, sliced in half lengthways to serve
- 1 cup vanilla ice cream (optional)
- 1 cup vanilla ice cream (optional)
- 1 cup vanilla ice cream (optional)
Details
- Cuisine: Australian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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