Banana Upside Down Cake
A fun and delicious version to a traditional pineapple upside down cake.
- 0 people already cooked this dish.
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Total: 71minPreparation: 21minCooking: 50min
- Portions: 15
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat an oven at 300 F. Using pan spray, grease 1 9-inch baking tin.
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In a large saucepan, add butter and sugar. Heat over medium heat until butter melts. Stir constantly to allow sugar to completely dissolve. Allow mixture to come to a boil for 30 seconds. Pour sauce into prepared baking tin.
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Add banana slices in an even flat layer to completely cover the base of the pan.
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Using an electronic mixer fitted with the paddle attachment, cream butter and sugar at medium until light and fluffy.
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Combine eggs, and vanilla essence. Gradually add eggs to creamed butter on low speed until combined. Add pureed bananas.
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Sift together all dry ingredients. Incorporate in the above using a spatula or wooden spoon. Incorporate NESTLE CARNATION Reduced Fat Evaporated Milk into the batter.
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Pour batter into prepared baking tin. Bake for 40 to 45 minutes, or until a wooden toothpick when placed into the center comes out clean. Cut into 15 slices.
Utensils
- Oven
- Round cake pan
- Mixer
- Spoon
- Toothpicks
- Whisk
Nutritional information 316kcal = 1,324kj /per portion
- 316.39 Calories Energy
- 50.17 Grams Carbohydrates
- 4.47 Grams Protein
- 11.35 Grams Fats
- 1.47 Grams Fiber
- 130.84 Milligrams Sodium
- 6.59 Grams Saturated Fats
- 87.49 Milligrams Calcium
- 1.37 Milligrams Iron
- 17.76 Micrograms Food Folate
- 180.36 Milligrams Potassium
- 100.82 International unit Vitamin A
- 3.24 Milligrams Vitamin C
- 0.26 International unit Vitamin D
- 0.44 Milligrams Vitamin E
- 16.33 Milligrams Magnesium
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