Sunday, April 15, 2012

Banana Upside Down Cake

My daughter found a great recipe for using up ripe bananas, Banana Upside Down cake. We always seem to have ripe bananas around. My husband is the only one in the house that eats bananas and he likes to buy them, but for some reason, never eats them. Sometimes, I think he does this on purpose so that we have to make a dessert with them before they spoil. Our normal pattern is to make banana bread, but we felt like doing something different this time.
Rachel found the recipe from Dulce Delight,'s usually an accompanying video to her recipes too. We've made this recipe twice and both times it came out perfect. You should try it, it's a keeper!

3 large ripe bananas
1/2 lemon
8 tbsp unsalted butter (room temperature) , plus 4 tbsp butter for carmelization
2/3 cup light brown sugar
1 tsp cinnamon
1 cup granulated sugar
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 eggs
1 cup sour cream
1 tbsp vanilla extract

Preheat oven to 350.

Slice bananas 1/4" thick and toss with lemon or lime juice in a bowl and set aside. Take a 9" round pan and put it on the stove over low heat. Add 4 tbsp of butter and the brown sugar to the pan. Stir and heat until brown sugar is dissolved and is caramel like. Turn off heat. Place one layer of sliced bananas on top of caramel and set aside.

Cake: Sift flour, baking soda, baking powder and salt in a bowl and set aside. In a mixer, whip butter until fluffy - about 5 minutes. Slowly add sugar and mix together. Add 1 egg at a time and mix. Add sour cream and vanilla extract and mix. Add dry ingredients just until incorporated - don't over mix at this point.

Pour cake batter over pan and spread out evenly. Bake for 40 min. Let cake rest for 15 minutes before turning upside down onto platter. Enjoy!

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