Extra fondant banana upside-down cake

Dessert
Very Easy
50 min
1865 Kcal

A simple, gourmet and totally stunningdessert... this banana upside-down cake has everything to make you fall in love with it! When baked, the bananas become deliciously melting and lightly caramelized, while the cake remains incredibly moist. And the most satisfying moment? Unmolding it, when you turn it upside down to reveal the still-steaming top that makes you want to eat it right away. A generous, comforting cake, perfect for accompanying a snack or ending a meal on a sweet, gourmet note. Enjoy it while it's still warm!

Ingredients

6

Banana topping:

The cake:

Estimated cost: 6.11€ (1.02€/serving)

Materials

  • 8 inches/20 cm diameter mould

Preparation

Preparation10 min
Cook time40 min
  • Extra fondant banana upside-down cake - Preparation step 1Banana topping:
    Melt some butter and pour it into the bottom of the mould. Make sure the edges of the tin are also greased. Sprinkle brown sugar over the entire surface.
  • Extra fondant banana upside-down cake - Preparation step 2Cut the bananas lengthwise and cover the entire surface of the bottom of the mould, cut side down (you can also cut the bananas into slices).
  • Extra fondant banana upside-down cake - Preparation step 3Cake batter:
    Mix melted butter and sugar.
  • Extra fondant banana upside-down cake - Preparation step 4Add the egg, vanilla extract and salt and mix again.
  • Extra fondant banana upside-down cake - Preparation step 5Stir in the flour and baking powder.
  • Extra fondant banana upside-down cake - Preparation step 6Finally, stir in the milk.
  • Extra fondant banana upside-down cake - Preparation step 7Pour the batter into the tin, over the fruit.
  • Extra fondant banana upside-down cake - Preparation step 8Bake for 40 minutes at 350°F/180°C (preheated oven).
  • Extra fondant banana upside-down cake - Preparation step 9Tip the cake gently onto a plate when it has cooled down and it's ready... you'll love this dessert!

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FAQ ❓

How to adjust sugar quantities?

The riper the bananas, the less sugar the cake will need. Adjust the quantity (over ripe banana: ⅓ cup of sugar, just-ripe banana: ½ cup).
You can use either ripe or over-ripe bananas (as mentioned above, be careful to adjust the amount of sugar). You can also try our peach recipe, or experiment with seasonal fruit. It's best to use fruit that will release juice when cooked ;-).
Serve at room temperature or lukewarm, but not cold!
Keep refrigerated in an airtight container or wrapped in cling film.
It's best to unmold it while the cake is still warm, not cold!

Cookware

oven

Attributes

Keep refrigerated
Zero waste
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!

Comments

Rate this recipe:
5/5, 2 votes