One-Pan Banoffee Upside-Down Cake

Ingredients

• 75 g Butter (For the caramel)
• 100 g Light brown sugar (For the caramel)
• 3 Bananas (Sliced lengthways; the author notes that more could be used)
• 150 g Unsalted butter (Softened; for the cake batter)
• 150 g Caster sugar (For the cake batter)
• 150 g Self-raising flour (For the cake batter)
• 3 Eggs (For the cake batter)
• 1 tsp Vanilla extract (For the cake batter)
• 2 tbsp Milk (For the cake batter)
• Boiling water (A splash, to whisk in vigorously if the caramel splits)
• Ice cream (A big dollop per serving, to serve)

Steps

1. 1

   For the cake batter, place the softened unsalted butter and caster sugar in a bowl. Whisk until the butter is pale and fluffy; an electric whisk or mixer is recommended.

2. 2

   Add the eggs, milk, and vanilla extract to the bowl, then whisk through until combined.

3. 3

   Add the self-raising flour and fold it through until no white flour remains visible.

4. 4

   In an oven-safe pan over medium heat, melt the 75 g butter for the banoffee topping until foamy.

5. 5

   Add the light brown sugar and mix until combined. If the mixture splits, add a splash of boiling water and whisk vigorously.

6. 6

   Reduce the heat to low. Arrange the banana slices carefully in the pan, cut sides down, in the caramel.

7. 7

   Turn off the heat. Gently spoon the cake batter over the bananas and caramel, taking care not to mix the layers.

8. 8

   Bake at 170°C for 35 minutes.

9. 9

   Turn the cake out onto a plate and serve with a generous dollop of ice cream.

Notes

The author says they should have used more bananas but gives no revised amount. The amount of boiling water is described only as a splash. No ice cream quantity is specified. Use an oven-safe pan; the source says to bake the cake in the pan but does not explicitly identify pan type.

Nutrition per serving

• dessert
• baking
• upside-down cake
• one-pan
• banana
• British
• vegetarian