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20 September, 2016

Upside Down Caramel Banana Cake

Posted in : All, Desserts on by : hdcook

upsidedown-caramel-banana-cake

Bananas, yes they are great and all~healthy but whats even better than bananas, a banana cake, make it more awesome and you get a upside down caramel banana cake~everything with cake better and this banana cake is no exception its~sticky and filled with banana baked with brown sugar and butter, Yummy right? I mean the picture just makes you want to drool and with a caramel rum glaze~it is a perfect Loaf of a banana cake that is sweet and delicious and a good way to use up your over-ripen bananas.

Upside Down Caramel Banana Cake

Ingredients

  • 1 1/2 all purpose flour
  • 1/2 Cup granulated sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 Cup mashed overripe bananas (I use about 4)
  • 2 Large eggs
  • 1/3 Cup vegetable oil
  • 1/3 Cup well shaken buttermilk
  • Caramel Banana Bottom
  • 1 Large overripe banana cut into 1/4 inch rounds
  • 1/2 Cup packed brown sugar
  • 3 Tablespoons unsalted butter, cut into pieces
  • Caramel Rum Glaze
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons brown sugar
  • 3 Tablespoons heavy cream
  • 2 Tablespoons of Rum

Instructions

  1. Preheat oven to 325 degrees, Grease and butter a 9x5 loaf fan with butter or non stick cooking spray. Place 1/2 cup brown sugar evenly on the bottom of grease pan, place slice bananas on top in rows of 3 and dotted with butter pieces, bake in oven for 8 minutes, then set aside. In a medium bowl whisk together, flour, baking powder and soda, salt, and spices and set aside, in another bowl combine mashed bananas, 1/2 cup of granulated sugar and eggs, mix to combine and add the vanilla extract and vegetable oil and mix together, add the half of the dry ingredients and half of the buttermilk and mix well, add the rest of the dry ingredients and buttermilk till well combined, spread evenly on the pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Transfer pan to a cooking rack and let it cool in pan for 20 minutes before inverting.
  2. Caramel Rum Glaze
  3. in a small saute or saucepan, melt butter and add brown sugar on low heat till brown sugar dissolves and bubbles for a minute or two, add rum and let it bubble for another second, add the heavy cream and let it cook for another second. Pour the glaze over cake evenly.

Notes

I use about 4 overripe bananas for the banana cake, and I use 1 large banana for the caramel banana top~you will need at least 5 medium-large overripe bananas for this recipe

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