| Carbohydrates | 50.2 g |
| Energy | 316.4 kcal |
| Fats | 11.3 g |
| Fiber | 1.5 g |
| Protein | 4.5 g |
| Saturated Fats | 6.6 g |
| Sodium | 130.8 mg |
| Sugars | 31.8 g |
-
Total
71 -
difficulty
Intermediate
Banana Upside Down Cake
A fun and delicious version to a traditional pineapple upside down cake.
Utensils
-
Spoon
-
Whisk
-
Oven
-
Mixer
-
Toothpicks
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Round cake pan
Ingredients
Portions: 15
- 1/2 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 3 Large Ripe Banana Sliced into thick rounds, about 1/2 inch thick
- 1 Cup Butter, unsalted
- 1 Cup Granulated Sugar
- 3 Units Eggs
- 1 Tablespoon Vanilla Essence
- 1 Cup Ripe Banana Pureed
- 2 1/4 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Cup CARNATION® Reduced Fat Evaporated Milk
Instructions
- 1.Preheat an oven at 300 F. Using pan spray, grease 1 9-inch baking tin.
- 2.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.
- 3.Add banana slices in an even flat layer to completely cover the base of the pan.
- 4.Using an electronic mixer fitted with the paddle attachment, cream butter and sugar at medium until light and fluffy.
- 5.Combine eggs, and vanilla essence. Gradually add eggs to creamed butter on low speed until combined. Add pureed bananas.
- 6.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.
- 7.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.
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