Sour cream upside-down banana cake with yoghurt cream whip
Delight in the rich flavors of our Sour Cream Upside-Down Banana Cake with Yoghurt Cream Whip. This delicious dessert features layers of caramelized brown sugar and bananas, complemented by a moist and tender cake infused with cinnamon, nutmeg, and a blend of sour cream and Greek yogurt. Perfectly finished with a luscious yoghurt cream whip, it’s an indulgent treat that balances sweetness and tanginess in every bite. Ideal for special occasions or a luxurious afternoon tea.
- 30 Apr 2024
- Cook time 55 min
- Prep time 15 min
- 12 Servings
- 13 Ingredients
Sour cream upside-down banana cake with yoghurt cream whip is a delightful and moist dessert that combines the natural sweetness of bananas with the rich tang of sour cream, yogurt, and warm spices. This cake is not only a treat for the taste buds but also a visually appealing dish, thanks to its upside-down presentation. Perfect for family gatherings, special occasions, or simply as a delicious treat, this banana cake is sure to impress.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or non-stick spray.
- In a medium saucepan, melt 1/2 cup of butter over medium heat. Add 1 cup of brown sugar and stir until the sugar is fully dissolved and the mixture begins to bubble gently.
- Pour the caramel mixture into the prepared cake pan, spreading it evenly.
- Slice the bananas and arrange them over the caramel mixture in an even layer. Set the pan aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ground nutmeg. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract, sour cream, and Greek yogurt, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
- Pour the cake batter over the bananas in the pan, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Carefully run a knife around the edge of the cake to loosen it. Place a serving plate over the pan and invert the cake onto the plate. Tap the bottom of the pan gently, if needed, to release the cake.
- In a medium bowl, whisk together 1/2 cup light sour cream and 1/2 cup Greek yogurt until smooth. For added sweetness, you can fold in 1 tablespoon of sugar.
- Whip the mixture until light and fluffy. Chill until ready to serve.
- Slice the cake and serve it warm or at room temperature.
- Top each slice with a generous dollop of the yogurt cream whip.
Tips:
- Ensure your bananas are ripe, with brown spots on the peel, for the best flavor and sweetness.
- Room temperature ingredients mix more evenly, so let your butter, eggs, and sour cream sit out for a bit before starting.
- When layering the banana slices at the bottom of the cake pan, place them in a neat, circular pattern for a beautiful presentation once the cake is flipped.
- Don't overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
- Use a springform pan for easier removal of the cake after baking.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a plate to ensure it holds its shape.
- To make the yoghurt cream whip, simply beat Greek yogurt and light sour cream together until smooth and fluffy, optionally sweetening with a bit of powdered sugar or honey if desired.
Enjoy your delicious sour cream upside-down banana cake with a dollop of yoghurt cream whip. This moist and flavorful cake is a delightful combination of sweet bananas, creamy elements, and warm spices, making it a perfect dessert for any occasion. Share it with family and friends, or savor it as a special treat for yourself.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 1.34g | 4% |
| Sugar 22g | 23% |
| Fat | |
| Fat 12g | 15% |
| Saturated 6g | 22% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 40mg | 7% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 2.65mg | 3% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 1.03ug | 1% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 0.64mg | 6% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 190mg | 6% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 310mg | 20% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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