be our guest…banana upside down cake
Our guest this week came all the way from Brazil! My very first visit to The Cookie Shop came just a few short weeks ago and since then it’s been difficult to stay away. Paula bakes up so many delicious looking goodies that I find myself inspired whenever I stop in. She’s baked up this amazing Banana Upside Down Cake just for us – thanks, Paula!
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This cake is very, very Brazilian – you can find it literally in every bakery here. My version comes directly from my mom’s recipe book. It’s a tasty buttery cake, but the star here is really the shiny caramelized banana layer crowning the whole thing. Enjoy!
Banana Upside Down Cake
For the caramel banana layer:
- 1 1/2 cup (170g) sugar
- 5 to 6 ripe bananas (make sure they are ripe, otherwise they will become hard)
For the cake:
- 2 cups (240g) all purpose flour
- 1 cup (90g) cornstarch
- 1 tbsp baking powder
- 4 large eggs, divided
- 4 tbsp (56g) unsalted butter
- 2 cups (200g) sugar
- 1 cup (200ml) milk
Make the banana layer: 1. Put the sugar in a 10 in. (25cm) round pan, and bring it to a medium heat to make a dry caramel. Once it's fluid and light amber in color, with a wooden spoon, distribute the caramel evenly all over the bottom and sides of the pan. Set aside. 2. Split the bananas lengthwise and distribute them with the cut side down, over the caramel. Try to place them as close as you can (they will shrink a bit) and close to the pan sides - it will be easier to release the cake later if you do so. Make the cake: 1. Preheat the oven 350° F (180°C). 2. In a bowl, sift the flour, cornstarch and baking powder. Set aside. 3. Beat the egg whites with a pinch of salt until soft peaks form. Set aside. 4. In the electric mixer, beat the butter, sugar and egg yolks until very light and creamy. 5. Add the flour mixture in three additions, alternating with the milk. Beat only until the flour is all mixed. With a big spatula, fold the beaten egg whites carefully. 6. Pour the batter over the banana layer, distributing evenly. 7. Bake for 40 to 50 minutes, until it's golden and a toothpick inserted in the center of the cake comes out clean. Let the cake rest for a bit, but you want unmold it while it's still warm. Don't forget to check out our Be Our Guest page for more information on how you can promote your blog and/or recipes on The Wicked Noodle!