Banana Upside Down Cake

Sweet little upside down cake,
Cares and woes, you’ve got ‘em.
Poor little upside down cake,
Your top is on your bottom!
Alas! Little upside down cake,
Your troubles never stop!
Because, little upside down cake,
Your bottom’s on your top!

To an Upside Down Cake
by the Reluctant Dragon

This is simply the best upside down cake recipe ever. I’ve been making it ever since I saw it on Cook Almost Anything. Still haven’t had a guest that didn’t like it. Hell, nobody was indifferent! There were days it was the only thing I would eat – breakfast, lunch and dinner. Crazy and so addictive recipe!

Banana Upside Down Cake

(from here)

Caramel

150 g muscovado sugar
75 g butter

Cake

250 g flour
2 tsp baking powder
225 g powdered sugar
125 g butter, cooled and melted
2 eggs
80 ml milk
a couple of bananas

Melt butter and muscovado sugar in a small pan and stir until it’s smooth. Spread it over the bottom of a 26 cm diameter round non-stick pan. Cut the bananas into slices and arrange them in concentric circles over the caramel. I usually use 3-4 large bananas. You can also use regular brown sugar, cake will be lighter in color and equally good. Actually, most of the time I use brown sugar for this recipe.

In a bowl flour, baking powder and powdered sugar, all sifted. Lightly beat the eggs with milk and pour into dry ingredients with melted butter. Stir well. Pour the batter over the bananas and smooth the top.

Bake in a preheated oven on 350°F/180°C for 30-40 minutes. Make sure you check if the cake is done after 30 minutes by inserting a toothpick in it. if it comes out clean, then it’s done.

Wait for cake to cool a bit and then invert it on a serving plate.