Banana Upside Down Cake
A fun and delicious version to a traditional pineapple upside down cake.
- 0 people already cooked this dish.
Total: 71minPreparation: 21minCooking: 50min
- Portions: 15
- Difficulty: Intermediate
Recipe ingredients saved
Preheat an oven at 300 F. Using pan spray, grease 1 9-inch baking tin.
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.
Add banana slices in an even flat layer to completely cover the base of the pan.
Using an electronic mixer fitted with the paddle attachment, cream butter and sugar at medium until light and fluffy.
Combine eggs, and vanilla essence. Gradually add eggs to creamed butter on low speed until combined. Add pureed bananas.
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.
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.
- Round cake pan
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