This cake by Great British Bake-Off season one winner, Edd Kimber, is the stuff of banana lovers’ dreams. It is caramelized banana goodness on top of a rich spiced cake. It’s so yummy!
This recipe is an easy one too, which is always a huge plus! (I wouldn’t know that though because I converted the measurements for you Americans, so your welcome. Haha!) I’ll explain my admiration of Edd a bit more later on, but for now, enjoy this easy weekend bake!
Let me know if you try making it by using #sebbakes
Sticky Upside-down Banana Cake By Edd Kimber found on bbcgoodfood.com
Yield: one 9in cake
Time prep: 15 mins
Time cook: 55 - 65 mins
Ingredients:
For topping:
- 80g unsalted butter, plus extra for greasing (7 tbsp)
- 150 g light brown sugar (1/ 2 cup + 2 tbsp)
- 1/ 2 tsp vanilla
- 3 – 4 bananas
For cake batter:
- 240g flour (1 1/ 4 cups)
- 300g sugar (1 1/ 2 cups)
- 150 mL sour cream (5 oz)*
- 120g unsalted butter, very soft (1 stick + 1/ 2 tbsp)
- 3 large eggs
- 2 1/ 2 tsp baking powder
- 1 tsp cinnamon
- 1/ 2 tsp ground ginger
- 1/ 4 tsp salt
Method:
1. Lightly grease a deep 23cm (9in) round cake tin, lining the base with parchment paper.
2. For the topping, place the sugar and butter in a small saucepan over medium heat until melted and combined. Add vanilla and mix together. Pour the caramel into the cake tin and spread evenly. Cut your bananas in half lengthwise, and arrange on top of caramel cut-side down.**
3. Preheat oven to 180C/160C fan/gas 4 (350 F).
4. To make the batter, put all ingredients in a bowl and mix together until smooth and combined. Pour batter on top of bananas and spread evenly.
5. Bake for 55 – 60 minutes or until a knife comes out clean when tested. If the cake begins to look too dark, cover with foil after 45 minutes.
6. Allow to cool in tin for ten minutes before turning out onto a plate.
7. Enjoy!
NOTES:
*I was unable to find a container which was only five ounces. But, while converting this recipe to American measurements I discovered one ounce of sour cream is about two tablespoons. So, if you don’t have a scale, or the right container size, then you can measure out ten tablespoons, or 1/ 2 cup + 2 tablespoons of sour cream.
**I would make sure your banana slices are firmly pressed down into the sauce. The edges of my cake had nice, caramelized bananas, but the middle didn’t, and I think it partially had something to do with my placement. (along with cook-time)