Upside-down banana and caramel cake

Name: Upside-down banana and caramel cake
Ingredients: 100 g soft butter; 140 g sugar; 3 bananas; 90 g butter; 175 g sugar; 2 large eggs; 1 knife tip of salt; 100 g flour; 30 g cocoa; 3 g baking powder; 80 ml milk; 70 ml plain yogurt

Dessert - Upside-down banana and caramel cake by Beatrice E. - Recipia

In the upside-down banana and caramel cake, the bananas sit directly on a butter and sugar caramel, and a cocoa batter bakes over them. It comes out sticky, with the caramel running over the bananas, and quite filling. I pick bananas that are still firm, because very ripe ones break when you turn the cake over. Preparation: 20 minutes. Cooking: 39 minutes. Total time: 59 minutes. Servings: 8. About 450 kcal and 5 g protein per serving.

Ingredients

For the caramel

100 g soft butter
140 g sugar
3 bananas

For the batter

90 g butter
175 g sugar
2 large eggs
1 knife tip of salt
100 g flour
30 g cocoa
3 g baking powder
80 ml milk
70 ml plain yogurt

Preparation

1. In a nonstick pan, put the 100 g butter and let it melt over low heat. 2. Meanwhile, peel the 3 bananas and cut them into rounds. 3. Once the butter has melted, add 140 g sugar and stir over low heat for 8-9 minutes, until you get a smooth caramel. 4. Pour the caramel right away in an even layer into the 24 cm pan where you bake the cake, because it sets quickly. 5. Lay the banana slices over the caramel and leave the pan on the counter until you prepare the batter. 6. Melt the 90 g butter and let it come to room temperature. In a bowl put 2 large eggs, 175 g sugar and a knife tip of salt, then beat until you get a pale and fluffy mixture. The eggs double in volume. 7. Mix 100 g flour with 30 g cocoa and 3 g baking powder. Pour 80 ml milk over 70 ml plain yogurt and stir well with a whisk or a fork. 8. Add the butter gradually to the egg mixture and beat on medium speed until it is incorporated. 9. Add half of the milk and yogurt (40 ml milk and 35 ml yogurt) and half of the flour with cocoa and baking powder (50 g flour, 15 g cocoa and 1.5 g baking powder), and beat until smooth. Add the remaining 40 ml milk, 35 ml yogurt, 50 g flour, 15 g cocoa and 1.5 g baking powder and beat again until smooth. 10. Pour the batter over the bananas. Bake in the oven preheated to 170 degrees C for 20-30 minutes. After 25 minutes insert a wooden skewer: if it comes out clean, the cake is ready, otherwise bake 5 more minutes. 11. Take the cake out of the oven and let it come to room temperature. 12. Turn the cake onto a platter or a wire rack and remove the excess syrup with absorbent paper towels.

Notes

The cake keeps for up to 3 days in the fridge, well covered. Serve it with ice cream and chocolate sauce, the way I do. For the baking powder I used baking soda, in the same amount of 3 g. Pick firm bananas, not very ripe, because soft ones get mushy in the caramel and break when you turn the cake. The slices should be as even in thickness as possible so they sit evenly on the bottom of the pan. Next time I'll also set it on a wire rack, because it's sticky. The cake is like a tarte Tatin, only the top is a cocoa batter that bakes directly over the bananas. If the pan is a different diameter than 24 cm, the baking time may change, so check with the skewer. Contains gluten, eggs and dairy.