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Banana Upside-Down Cake

Banana Upside-Down Loaf

I can’t keep getting away with it forever. Yes I squeeze in my pre-pregancy jeans, but having a cake every night… hmm… this doesn’t really encourage weight loss, you know? But I just can’t resist. My web browser is full of cooking-related bookmarks and I’m baking a new cake almost every night. I still have persimmon cake on my to-make list for this weekend, but I (kind of) promised myself to concentrate on baking with quince savoury, non-baked, and just healthier things next week. I just hope that the calories I lose while whipping up a cake batter while running back and forth from the kitchen to the room to check the baby, partly compensate for the calories I consume. I hope. Oh and I work out a few days per week. I’m a good girl :) just in an acute phase of baking obsession.

Anyway, what I made last night was so good that I needed to share the recipe. Banana Upside-down Cake by lululu at home - imagine slices of fragrant sweet bananas coated with buttery gooey caramel on top of an equally buttery cake? Sounds good and guilty, doesn’t it? Unfortunately I didn’t have brown sugar at hand, so I made this with plain white sugar, that’s why my cake is not as perfectly golden as lululu’s. I also added a generous pinch of salt to the caramel, just because I like salted caramel. And of course I made the cake twice as small. I don’t have a small flat baking form in this apartment, so I baked the cake in a deeper loaf form. There’s just me and Stano who have to deal with all the pastry I produce, after all! Fortunately my Dad came over for a cup of tea and he helped us a little bit :)

My mistake was that I used too little bananas. I thought I arranged them very densely when raw, but when the batter raised, there appeared large gaps between the slices. And the bananas somehow reduced in size. I used two bananas for twice as little batter (the original recipe called for 3 bananas), and still these were not enough. I guess I should have arranged them in two layers so that they’d overlap. But even despite all these imperfections, the cake tasted great. Thank you Fanny of Lululu at home! Next time I’ll certainly make it with brown sugar to achieve that beautiful rich colour!

Banana Upside-Down Cake: Click here for Recipe

Banana Upside-Down Loaf of Cake

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Category: Beyond Eastern Europe, Pastry

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20 Responses

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  2. Marysol says:

    I love banana bread, but I’ve never seen this wonderful upside-down version. Looks so moist and delicious!

    Btw, congratulations on your precious little one. And I hope being a new mom won’t impede you from creating such wonderful desserts in the future :)

  3. This banana cake looks incredible. I’ve been baking up a storm lately too, it’s just that time of year I guess. In January I’m sure we’ll be seeing tons of low fat salad posts!

  4. Wow that looks amazing, I’ve never been a huge fan of pineapple upside down cake, but this I could get behind!

    • Alina says:

      Thank you a lot Marc - your comment means a lot to me. Just make sure you use brown sugar for the caramel if you ever make it - I can’t take my eyes off Lululu’s picture of this cake!

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