Empty My Fridge
Upside Down Banana Cake
Ingredientes
- Sugar1 ½ xícara
- Banana7
- Egg2
- Greek yoghurt½ xícara
- Vanilla1 colher de chá
- Flour2 xícaras
- Baking powder1 colher de sopa
- Cinnamon · ground½ colher de chá
- Salt½ colher de chá
- Butter · melted¾ xícara
Modo de preparo
- Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter, line it with parchment and grease the parchment too.
- Cook the sugar and water over medium-high heat, swirling the pan, until an amber caramel forms, 6-8 minutes. Pour it straight into the prepared pan.
- Cut each banana lengthwise into 3 pieces. Arrange them cut side down in a spiral on the caramel.
- Mash the ripe bananas, then whisk in the eggs, sugar, yogurt and vanilla until well combined.
- Sift in the flour, baking powder, cinnamon and salt, and fold with a spatula until no streaks of flour remain. Stir in the melted butter until smooth.
- Pour the batter evenly over the bananas and bake for about 40 minutes, until a toothpick inserted in the centre comes out clean.
- Cool in the pan for about 5 minutes, then invert onto a plate and peel off the parchment.
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