Banana Upside-Down Cake
Tender dough, bananas and caramel — a stunning combination! This recipe is reminiscent of Tarte Tatin, although it has its own peculiarities. I used cane sugar as the base for the caramel, but regular sugar can be used. I cooked it in an oven-safe skillet.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- butter 130 g
- eggs 2
- sugar 30 g
- vanilla sugar 10 g
- baking powder 10 g
- flour 150-180 g
- cane sugar 150 g
- butter 50 g
- bananas 4-6
Instructions
Preparing the dough
Step 1 of 19
Cream the butter with sugar and vanilla sugar.
Step 2 of 19
Mix well.
Step 3 of 19
Add eggs.
Step 4 of 19
Mix well.
Step 5 of 19
Stir in flour and baking powder.
Step 6 of 19
Knead the dough.
Step 7 of 19
Peel the bananas. Cut them lengthwise into two halves.
Preparing the caramel
Step 8 of 19
Place butter in a skillet (in my case, 26 cm in diameter).
Step 9 of 19
Melt it.
Step 10 of 19
Add sugar.
Step 11 of 19
Heat until completely dissolved.
Step 12 of 19
Remove from heat.
Step 13 of 19
Place bananas cut side down.
Step 14 of 19
Spread the dough on top. I used a pastry bag for this.
Step 15 of 19
Smooth the surface of the dough.
Step 16 of 19
Place in an oven preheated to 180 degrees. Bake for 30–35 minutes. Let cool.
Step 17 of 19
Cover the skillet with a large plate.
Step 18 of 19
Flip over.
Step 19 of 19
Remove the skillet.