Upside-down caramilk banana cake
Indulge in the ultimate dessert with this Upside-Down Caramilk Banana Cake! Combining rich caramel, ripe bananas, and a moist, fluffy texture, this cake is the perfect treat for any occasion. Topped with a luscious banana caramel layer and featuring ingredients like brown sugar, sour cream, and cinnamon, every bite is pure delight. Easy to make and irresistibly delicious, this recipe will become your go-to favorite. Bake to perfection and enjoy a slice of heaven!
- 10 May 2024
- Cook time 40 min
- Prep time 30 min
- 8 Servings
- 11 Ingredients
Upside-down Caramilk Banana Cake is a delightful and decadent dessert that combines the rich flavors of caramel and banana into a moist and mouth-watering cake. Perfect for special occasions or a treat-yourself moment, this cake is sure to impress. Let's dive into how to make this delicious cake using the following ingredients.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a round cake tin (about 9-inch diameter) with butter, and set it aside.
- Slice the bananas into 1/4-inch thick rounds and arrange them evenly at the bottom of the greased cake tin.
- In a medium saucepan, melt 1/2 cup of butter on medium heat.
- Add the brown sugar and stir continuously until the mixture turns into a smooth caramel sauce (about 3-5 minutes).
- Pour the caramel sauce over the sliced bananas in the cake tin and spread it evenly.
- Set the tin aside to allow the caramel to cool slightly.
- In a large mixing bowl, beat the egg.
- Add the sour cream, olive oil, and vanilla extract to the bowl. Mix until combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently after each addition.
- Pour in the heavy whipping cream and mix until the batter is smooth and well combined.
- Pour the prepared batter over the bananas and caramel in the cake tin, spreading it evenly with a spatula.
- Tap the cake tin lightly on the countertop to remove any air bubbles and ensure an even layer.
- Place the cake tin in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the tin for about 15 minutes.
- After cooling, run a knife along the edges of the cake to loosen it from the tin.
- Place a serving plate over the cake tin and carefully invert the tin to release the cake onto the plate.
- Let the cake cool completely before slicing.
- Enjoy your Upside-down Caramilk Banana Cake on its own or with a dollop of whipped cream or a scoop of ice cream!
Tips:
- Ensure the bananas are ripe but not overly mushy to maintain their structure during baking.
- For an extra layer of flavor, add a pinch of salt to the caramel sauce.
- Use room temperature ingredients to ensure a smooth and even texture in the cake batter.
- Allow the cake to cool slightly before inverting it to ensure the caramel layer sets properly.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience.
Indulging in a slice of Upside-down Caramilk Banana Cake is a true treat. This cake is not only visually impressive but also bursts with the perfect combination of caramilk, banana, and a tender crumb. Enjoy it with your favorite beverage, and share it with your loved ones for a moment of sweet satisfaction.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.78g | 5% |
| Sugar 33g | 34% |
| Fat | |
| Fat 22g | 25% |
| Saturated 11g | 37% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 36mg | 6% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.11ug | 4% |
| Vitamin C 3.89mg | 4% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 1.90ug | 2% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.97mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 220mg | 7% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 0.58mg | 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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