Ultimate rewards for as little work as possible-This is how I like my desserts. This cake reminds me of my first bite of “Bananas Foster” in New Orleans. A rich, dark caramel sauce flavored with rum, poured over fresh bananas and served with ice-cream, cant be bad.
This cake is made in no time, and the hardest part is getting the caramel right, after that its all easy-going. Use a heavy based pan to caramelize the brown sugar, the heavy pan helps retain the heat, and gives you more control your sugar. The caramel should be a deep mahogany brown, and the smell of caramel should fill the kitchen. To stop the caramel getting to dark, carefully dip the base of the pan in cold water when you are satisfied with the color, then layer the bananas and pour over the batter. ITS THAT SIMPLE.
Caramel banana upside-down cake
60 g butter
110 g brown sugar
¼ tsp. Salt
180 g plain flour
1 ½ tsp. Baking powder
¾ tsp. Salt
110 g sunflower oil
180 g white sugar
2 tsp. Vanilla extract
1 egg q egg yolk
170 ml buttermilk
Melt the butter in a cast iron pan, stir in the brown sugar and cook until it melts, on a medium heat. Stir the caramel occasionally to ensure an even color.
Slice the bananas and place them flat side down into the caramel, set aside.
Combine the flour, salt, and baking powder. In another bowl, whisk the eggs with the sugar, oil and buttermilk until smooth. Slowly fold in the dry ingredients until you have a smooth batter. Pour the batter over the bananas and caramel.
Place the dish into an oven preheated to 180 C for 15 minutes. After 15 minutes turn the dish 180 degrees and continue to bake for a further 15-20 minutes, until the cake is beautifully brown.
Remove the cake from the oven and allow it to sit for five minutes. Run a knife around the edges to loosen it from the dish. Turn out the cake onto a serving dish and allow it to cool for 20 minute. Serve it with dollops of whipped cream.