Upside-down sticky banoffee cake
Indulge in the ultimate dessert delight with our Upside-Down Sticky Banoffee Cake! This delectable treat combines the rich flavors of bananas, brown sugar, and vanilla, all caramelized to perfection and topped with a moist, fluffy cake. Perfect for any occasion, this easy-to-make recipe promises a slice of heaven in every bite.
- 16 May 2025
- Cook time 65 min
- Prep time 20 min
- 12 Servings
- 9 Ingredients
This Upside-down Sticky Banoffee Cake is a delightful twist on the traditional banoffee pie, featuring a luscious caramelized banana topping and a moist, flavorful cake. Perfect for banana lovers, this dessert is sure to impress your friends and family with its gooey, sticky sweetness and rich banana flavor. Follow the steps below to create this delicious treat.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper, ensuring the sides and bottom are well covered.
In a small saucepan, melt 1/3 cup (75g) of butter over medium heat. Once melted, stir in 1 cup (230g) of the brown sugar until the mixture is smooth. Pour this caramel mixture into the prepared cake pan, ensuring it spreads evenly across the bottom.
Slice the bananas into thin rounds and arrange them evenly over the caramel in the cake pan.
In a large mixing bowl, cream together the remaining 1/3 cup (75g) of butter and 1 cup (230g) of brown sugar until light and fluffy. Add in the vanilla extract and mix until combined.
Beat in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the self-raising flour, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with the heavy whipping cream. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the cake batter evenly over the caramel and banana layer in the cake pan. Smooth the top with a spatula.
Bake in the preheated oven for around 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Run a knife around the edges to loosen the cake. Place a serving plate over the cake pan and, holding them together, invert the cake onto the plate. Carefully lift off the pan and remove the parchment paper.
Serve the Upside-Down Sticky Banoffee Cake warm. Enjoy it on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Ensure your bananas are ripe but not overly soft for the best texture and flavor.
- Grease your cake pan well to prevent the caramel from sticking too much.
- Let the cake cool for a few minutes before inverting it onto a plate to allow the caramel to set slightly.
- Use a parchment paper circle at the bottom of the pan for easier removal.
- Sift the self-raising flour to avoid lumps and ensure a smooth batter.
- Gently fold in the dry ingredients to avoid overmixing and ensure a tender crumb.
- Store any leftovers in an airtight container to keep the cake moist.
Your Upside-down Sticky Banoffee Cake is now ready to be enjoyed. The combination of the caramelized bananas and the moist, flavorful cake makes for an indulgent dessert that’s perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 370kcal | 18% |
| Protein | |
| Protein 4.40g | 3% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.09g | 3% |
| Sugar 40g | 41% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 22% |
| Cholesterol 63mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 36mg | 7% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.57mg | 4% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 2.48mg | 3% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 1.06ug | 1% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 170mg | 5% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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