fat bottom

fat bottom

Wednesday, May 4, 2011

i'm back baby... how about some upside down banana cake

hello baking world! i have returned!!

get ready for a whole landslide of back to back posts people.... i have lots to share... and all are so-so yummy!! i'm going to start off with a delish-ious sugary, sticky sweet banana upside down cake... i'm going to apologize by saying that these pictures don't do any justice for this delectable cake... but i still have to share...

who doesn't love caramelized, well...anything!!! this cake itself is slightly sweet, and just dense enough... the bananas weren't too soft, kind of almost bruleed in the brown sugar... which gave a slight sugary crunch... so, next time you have ripe and ready bananas, skip the got0 banana bread, and go for this... you won't be disappointed :)

banana upside down cake (recipe from baking bites):
1 cup brown sugar
2 tbsp butter
2 tbsp lemon juice
1/8 tsp salt
2 large bananas (or 3 small)
1/2 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk

1. preheat oven to 350
2. lightly grease a 9-inch spring form pan and wrap the outside bottom of the pan well with foil (this will prevent caramel from leaking out and making a gooey mess)
3. in a small microwave-safe bowl, melt together 2 tbsp butter and lemon juice, then stir in the brown sugar... pour the mixture into the prepared pan and spread evenly
4. slice the bananas on the diagonal, making each slice approx. 1/4-inch thick, and arrange in a single layer in the brown sugar mixture on the bottom of the pan, set aside
5. in a large bowl, cream together butter and sugar, then beat in the eggs one at a time, followed by the vanilla and cinnamon

6. in a small bowl, stir together flour, baking powder and salt... add the flour mixture in two or three additions, alternating with the milk
7. pour batter into pan and spread evenly, ensuring that all banana slices are covered
8. bake for 80-90 minutes, until a tester inserted into the center comes out clean and the cake springs back when lightly pressed
9. once the cake is out of the oven, run a knife around the edge of the pan to loosen and turn cake out onto a plate... let cool to warm or room temperature before serving

i wish my pictures came out a bit clearer and more detailed... i was just having a bad camera day :(

well, until next time... happy baking everyone :)


  1. That looks amazingly tasty!!! So happy you are back in business!!!

    Your biggest fan :)

  2. welcome back, and yes I would LOVE a slice.


tell me what you're thinking :)