Banana Upside-Down Cake

Banana Upside-Down Cake

Banana Upside-Down Cake is rated 5.0 out of 5 by 1.
  • y_2024, m_3, d_27, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.38
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.banana-upside-down-cake, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 134ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 10
The caramel for this upside-down cake includes Demerara sugar, a coarse-textured raw sugar that has been partially refined. It comes from the Demerara area of Guyana.

Ingredients:

  • 9 Tbs. unsalted butter
  • 1⁄2 cup Demerara sugar*
  • 1 1⁄4 cups granulated sugar
  • 1 Tbs. pure maple syrup
  • 3 firm but ripe bananas, halved lengthwise
  • 1⁄2 cup milk
  • 1 tsp. vanilla extract
  • 2 egg yolks
  • 1 1⁄2 cups cake flour
  • 1 1⁄2 tsp. baking powder
  • 1⁄2 tsp. salt
  • Lightly sweetened whipped cream for serving

Directions:

Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350°F. Lightly butter the sides of a tarte Tatin pan.

In the tarte Tatin pan over medium heat, melt 3 Tbs. of the butter. Add the Demerara sugar, 1/4 cup of the granulated sugar and the maple syrup and stir to combine. Cook, stirring occasionally, until lightly caramelized, about 3 minutes. Remove the pan from the heat. Arrange the banana slices lengthwise, cut sides down, to cover the bottom of the pan in a single layer. Set aside.

In a small bowl, whisk together the milk, vanilla and egg yolks. Set aside.

In the bowl of an electric mixer fitted with the flat beater, sift together the flour, the remaining 1 cup granulated sugar, the baking powder and salt. Add the remaining 6 Tbs. (3/4 stick) butter and beat on medium-low speed until the butter forms pea-size pieces. Reduce the speed to low and slowly add the milk mixture, then stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and beat until smooth, 1 to 2 minutes.

Spoon the batter over the bananas, spreading it evenly. Bake until a skewer inserted into the center comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Run a small offset spatula or a knife around the edges of the pan to loosen the cake. Place a flat serving plate upside down on top of the pan and invert the pan and plate together. Let stand for 5 minutes, then lift off the pan. Slice and serve warm with whipped cream. Serves 8 to 10.

Williams-Sonoma Kitchen

*Available at Williams-Sonoma stores.
Rated 5 out of 5 by from Fantastic Desert This is a very easy & fast recipe that yields a very special, tasty, fluffy, & desert full of flavor & aroma. Unlike many 'banana' recipes where the ingredients overwhelm & take over the banana taste, the ingredients here compliment the banana to accentuate its taste. This will immediately become a family favorite. It will become Mom's go-to recipe when trying to save over-ripe bananas from going bad.
Date published: 2012-03-10
  • y_2024, m_3, d_27, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.38
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.banana-upside-down-cake, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 12ms
  • REVIEWS, PRODUCT