Prepare to embark on a culinary adventure that will transform your ordinary baking routine into an extraordinary sensory experience! This Banana and Cardamom Upside Down Cake is not just a dessert; it's a magical fusion of sweet, caramelized bananas and aromatic cardamom that will transport your taste buds to a world of pure indulgence. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a show-stopping treat that looks as incredible as it tastes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 3 ripe bananas, sliced
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 teaspoon ground cardamom
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, ensuring the bottom and sides are well coated.
- In a medium saucepan over low heat, melt the 1/4 cup of butter. Once melted, add the 1/2 cup of brown sugar and stir until the mixture is smooth and begins to bubble slightly. Remove from heat.
- Pour the brown sugar and butter mixture into the bottom of the prepared cake pan, spreading it evenly to cover the entire surface.
- Arrange the sliced bananas evenly over the brown sugar mixture in the pan, ensuring they are well distributed.
- In a large mixing bowl, combine the 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of ground cardamom. Whisk these dry ingredients together until well combined.
- In another bowl, beat together the 1/2 cup of granulated sugar and the 2 large eggs until the mixture is light and fluffy, about 2-3 minutes. You can use an electric mixer for this step.
- Add the 1/2 cup of milk to the egg and sugar mixture and mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter over the arranged bananas in the cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This will help the cake set and make it easier to remove.
- After cooling, carefully run a knife around the edges of the cake to loosen it. Place a serving plate over the top of the cake pan and invert the cake onto the plate. Gently lift off the pan to reveal the banana and cardamom topping.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature, and enjoy your delicious Banana and Cardamom Upside Down Cake!
Tips
- Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with brown spots for maximum sweetness.
- Room temperature ingredients: Ensure eggs and milk are at room temperature to create a smoother, more uniform batter.
- Don't overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Check for doneness: Use the toothpick test - if it comes out clean, your cake is ready.
- Inverting the cake: Let the cake cool for 10 minutes before inverting to prevent breaking and ensure the caramelized topping stays intact.
- Serve with a twist: Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 65mg
