A cake as simple as it is delicious: banana, peanuts, and caramel.
The “caramel” element is achieved with a thin layer of brown sugar rather than a fully cooked caramel, preventing the cake from becoming overly sweet.
Peanuts pair beautifully with bananas, though they can be substituted with walnuts or pecans, or—for a more indulgent variation—with chocolate chips.
A quick and straightforward bake, perfect for any occasion.
Upside down banana, peanut and caramel cake
Ingredients
For the mould
- 3 or 4 not ripe bananas
- Brown sugar (Demerara)
Cake batter
- 1 cup (185 g) chopped ripe bananas (net of waste)
- 1 tbsp (15 g) fresh lemon juice sifted
- 1/4 cup (45 g) whole egg, room temperature
- 1/4 cup (60 g) sunflower oil
- 2.5 tbsp (35 g) sour cream
- 6 tbsp (90 g) brown sugar (Demerara)
- 1 cup + 2 tsp (140 g) cake flour
- 2.45 g baking soda
- 1 generous pinch oof salt
- 1/4 cup (50 g) toasted (not salted) chopped (or pecans, or nuts or chocolate chips)
Extra
- Neutral glaze for pastry
- Snow sugar
- Lemon juice
Instructions
A kitchen scale is recommended.
Prepare the mould.
It is recommended to watch the video for full technical details.
Preheat a static oven to 170 °C - 340F.
Evenly spray the base and sides of an 18 cm diameter, 5 cm high silicone mould with non stick spray.
Place a disk of baking paper (18 cm diameter) on the bottom of the mould and spray it lightly with non stick spray as well.
Dust the base with sifted brown sugar, removing any excess.
Peel the bananas, cut them lengthwise in half, and brush both sides with lemon juice to prevent oxidation.
Arrange them on a cutting board and, using a 15 cm ring cutter, trim them into a uniform banana disc.
Place this disc centrally in the mould and set aside.
To prepare the batter, place the chopped bananas in a bowl with the lemon juice and mash with a fork until a smooth, homogeneous purée is obtained.
Add the remaining ingredients sequentially, mixing thoroughly with a fork after each addition to combine completely.
Finally, fold in the peanuts using a spatula.
Transfer the batter into a piping bag and pipe 580 g of mixture into the prepared mould.
Smooth the surface using a small offset spatula.
Bake on the second rack from the bottom for approximately 40 minutes.
Once baked, remove from the oven and allow to cool for about 40 minutes.
Invert onto a board lined with baking paper and carefully remove the baking paper used during baking.
Glaze the banana surface with neutral glaze to achieve a glossy finish.
Place a 15 cm ring around the banana insert, cover with a 15 cm cardboard disc, and dust with snow sugar.
Serve.
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