When I spotted a snap of the Broma Bakery’s Caramelised Banana Upside Down Cake on Instagram, it was love at first sight! Those sticky, caramelised bananas lured me in and I absolutely had to recreate the recipe so that I could taste them! Unfortunately for me the recipe isn’t gluten, dairy or refined sugar free so it needed some adapting, and as always when I try and change a ‘normal’ cake recipe into a ‘clean’ one, I was worried it wouldn’t quite be the same, it could be dry for example due to using gluen-free flour. But it was in fact a HUGE success!
This cake takes the classic banana cake to another level! The sponge is very moist and light and the top layer is sticky, gooey and sweet. It only lasted two days in our house and there were only three of us eating it! I think it would make an excellent pudding for a dinner party as it looks amazing!
The only downside to this cake is that it needs to be eaten within a couple of days as the bananas go brown otherwise. Maybe you could try brushing them with a little lemon juice before placing them on top of the sugar mixture to avoid this? I think i will be trying that next time!
Adapted recipe from Broma Bakery.
For the upside down bit
5 tablespoons dairy-free butter
1/2 cup coconut sugar
2 bananas, sliced
For the cake
1 mashed banana
3 tablespoons dairy-free butter, melted
⅓ cup plain soya yogurt,
1/3 cup coconut sugar,
1 teaspoon vanilla extract,
1 1/2 teaspoons baking powder,
1/2 teaspoon pink himalayan salt,
1 cup self-raising gluten-free flour.
Preheat your oven to gas mark 4/350°F. Grease a springform tin with dairy-free butter. Place your pan on top of a foil-lined baking tray to help with leakage. Mix the butter and coconut sugar together in a food processor and spread evenly along the bottom of the cake tin. Place the sliced bananas on top of the brown sugar mixture in a circular pattern.
In your food processor, mix together the mashed banana, melted butter, egg, yogurt, coconut sugar, and vanilla extract until combined. Stir in the baking powder, salt and flour, mixing until just combined.
Spread the batter evenly on top of the bananas, and bake in the oven for 40 minutes, or until a knife comes out clean.
Allow to cool for 15 minutes before inverting over a cake tray.