Kids' cakes recipe for 12 people, takes only 5 mins; recipe has butter, light muscovado sugar, vanilla bean paste, banana, plain flour, baking powder, cinnamon, ground ginger, golden caster sugar, butter, large egg and soured cream.
Sticky upside-down banana cake
Course: Kids cakes
Servings
12
servings
Prep time
15 mins
Ingredients
- Soured Cream: 150ml soured cream
- Butter: 80g unsalted butter, plus extra for greasing
- Cinnamon: 1 tsp cinnamon
- Plain Flour: 240g plain flour
- Baking Powder: 2 1/2 tsp baking powder
- Golden Caster Sugar: 300g golden caster sugar
- Large Egg: 3 large eggs
- Vanilla Bean Paste: 1/2 tsp vanilla bean paste
- Banana: 4 large bananas
- Ground Ginger: 1/2 tsp ground ginger
- Light Muscovado Sugar: 150g light muscovado sugar
Directions
- Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
- To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
- To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature.Best eaten within 2 days.
