Banana Caramel Cake – Upside Down

by Jeanette Kanaguri

Dear Sweet Soul,

How are you? Do you enjoy the first month of autumn?

In the following days, the weather forecast announcer said that it will be rain over Tokyo.  And it certainly is raining.

Today, I made this sublime banana caramel cake. It is my husband’s favorite cake.

The recipe is from the talented Linda, Call Me Cupcake.

I added a bit more butter in the cake, and less sugar. I love spelt flour so I used this instead of all-purpose flour.

The first step was to make the caramelized banana topping and spread it in the bottom of the pan (the picture in the bottom to the right side).

Then make the cake and pour the batter over the caramel and bananas.

Bake the cake for 45-50 minutes or until it is fully baked (see picture on the first row, to the left side). Let it cool down for about 5 minutes, and carefully invert the cake onto the platter. Let cool a bit before serving.

The picture on the last row, to the left, is from marcocaputofilms.

I hope you feel like making it too! It is really delicious!

XO,

Jeanette

 

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