I simply love the sound of this cake - who can possibly resist a combination of bananas and maple syrup fused together in a sticky gooey sauce lining the bottom of the cake.
I wasn't so happy with the butte cake though - I thought that the texture was rather dry. I was already slightly concerned about this recipe as it did not have any added moisture in the form of milk or water. I think in future I would make this banana maple caramel topping with another butter cake base.
Banana Maple Upside Down Cake (9 inch)
A Bill Granger Recipe
- 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
- 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.