Typically when we think about upside down cakes the first thing that pops into our heads is the classic 1970’s pineapple upside down cake with a shiny glace cherry in the middle of every ring.
Well we can u se the same idea and use any other fruit to produce a great cake with a fruity surprise.
To make little cute mini tray bake you will need:
For the sticky topping
- 1 tbsp of butter plus a bit more for greasing the mould
- 4 tbsp sugar
For the sponge
- 4tbsp of butter
- 4 tbsp brown sugar
- 2 eggs
- 1 tsp vanila extract
- 100g flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1tsp cinnamon
- 1 form banana
For the caramel.
Allow to dissolve and gently turn into a pale syrup, keep cooking until it begins to take a caramel like colour, be careful because it will rapidly go from brown to burnt so make sure you retire from the heat and pour it on the baking mould.
Using a spatula spread it quickly covering the bottom and sides. When baking, it will release its flavour cooking the bananas and infusing the sponge.
Slice the banana in thick slices.
Preheat the oven at 180C
Bake for 15 to 20 minutes or until ready.
Unmould while hot.
Because this is a scaled down recipe, you can have nice little but chunky slices, great served a la mode.