Embrace the charm of homemade baking with this Caramelized Banana Upside Down Cake, a delectable twist on traditional banana bread. Imagine the tender, moist texture of your favorite banana bread, enhanced with the luxurious addition of golden caramelized banana slices. Crafted without the use of eggs or dairy, this cake is not only simple to make but also friendly for those with dietary preferences. The fusion of sweet bananas with a homemade caramel, all atop a fluffy sponge, creates a visually stunning and deliciously rewarding dessert.
Why You’ll Love This:
This cake marries simplicity with elegance. The process involves a straightforward, one-bowl sponge mixture poured over a layer of beautifully caramelized bananas. The result is a visually impressive cake with a rich gooey caramel flavor that’s bound to become a household favorite. Its egg-free and dairy-free composition makes it a delightful option for almost anyone, and its preparation requires minimal effort for maximum enjoyment.
Perfect Occasion:
Whether it’s a casual family gathering, a festive brunch, or a quiet afternoon tea, this upside-down cake fits seamlessly into any setting. It’s particularly suited for celebrations where comfort food with a sophisticated twist is appreciated. Serve it warm for a comforting dessert or enjoy it cold as a sweet treat – its versatility is unmatched.
Decoration Tips:
Upon inverting the cake, the caramelized banana topping will be beautifully glossy and inviting. For an extra touch of elegance, sprinkle a light dusting of powdered sugar around the edges or atop the cake. A dollop of dairy-free whipped cream or a scoop of vanilla ice cream on the side can elevate it further, creating a perfect balance of warm cake and cool creaminess.
Ingredients:
- 12.7 ounces of self-rising flour
- 3 ripe bananas, mashed
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 3.5 ounces of light brown sugar
- 10.1 fluid ounces of dairy-free milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of apple cider vinegar
- 3.5 ounces of dairy-free vanilla yogurt
- 2.8 ounces of vegetable or light olive oil
For the Topping:
- 3-4 bananas, sliced into coins
- 2.1 ounces of brown sugar
- 2.1 ounces of dairy-free butter
Directions:
- Preheat your oven to 338°F (fan-assisted). Prepare a 22cm springform tin by lining and greasing it.
- Start with the topping by melting the dairy-free butter and brown sugar together. Pour this mixture into the tin, arranging the banana slices over it.
- For the sponge, mix the dairy-free milk with vinegar and set aside until it thickens. Then, combine it in a large bowl with the other wet ingredients.
- Sift in the flour, baking powder, and baking soda. Stir gently until just combined.
- Pour the batter over the bananas in the tin. Bake for 40-45 minutes, or until a knife inserted comes out clean. Cover lightly with foil if it browns too quickly.
- Allow the cake to cool before flipping it onto a serving plate.
Enjoy the delightful blend of caramelized bananas and soft, moist sponge in this simple yet impressive upside-down cake, a testament to the beauty of homemade desserts.
