Friday, 16 August 2013

Banana Upside Down Cake

The flavour of this cake reminds me of Banana Q (a popular street food in the Philippines,
the bananas are deep fried and coated in caramelised brown sugar)
This cake is moist and delicious.
It's going to be my favourite banana cake to eat and make from now on.
It can be served plain, with cream, maple syrup or ice cream.

50g unsalted butter and 150g extra, melted
1/3 cup brown sugar
2 bananas, peeled and sliced
4 eggs
1 cup caster sugar
1 teaspoon vanilla extract
1 cup almond meal
1 teaspoon baking powder
1 cup plain flour
*Preheat oven to 160C.
*Over low heat, melt the butter and sugar in a saucepan, stirring until melted. Bring to boil for another minute.
*Pour mixture in a 22cm round cake tin, lightly greased.
*Arrange the banana slices over the caramel, overlapping them slightly. Set aside.
*Beat eggs, caster sugar and vanilla in electric mixer for about 8 minutes or until mixture has tripled in volume.
*In a large bowl, sift the almond meal, baking powder and flour then fold over the egg mixture. Fold through the extra butter.
*Pour over the baking tin, smooth the mixture over the top to flatten it. Bake for 1 hour or until cooked.
*Stand for 5 minutes before turning onto a platter.

Recipe by Donna Hay.

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