Upside-down Banana Cake

Upside-down Banana Cake

Hello Everyone! So I don’t think I’ve shared this little piece of information on the blog before – I’m going on holiday starting this coming Friday! I’ll be in Singapore for a 10-hour layover (yay me) before finally setting off to my final destination. I won’t share where I’ll be going as I’ve been trying so hard to keep this a secret from a few people – but you’ll definitely know in next week’s post. I’ve got everything planned out and prepared for the blog for this month so you guys don’t have to worry about me being gone from Amcarmen’s Kitchen for another 3 weeks (yeap, that’s how long I’ll be on holiday for) seeing as I just returned for 2017.

Anyway, that aside, today’s recipe has been made multiple times before back when I was still studying in Sydney. My then housemate and I would whip this cake up whenever we’d see our fruit bowl of bananas start to get all spotty and soft. This is definitely a recipe you should consider when you find yourself in a similar situation – instead of throwing those bruised bananas, which are actually still pretty mint, mash them up and make an upside-down banana cake! You definitely won’t regret it.

This is an incredibly moist and flavourful dessert, but it could be great for breakfast or as a morning/afternoon snack too. You can take it a step further as well by topping it all off with some toasted pecans, a generous amount of caramel sauce, and topped with a scoop or two of creamy vanilla ice cream. I decided to keep mine simple without all the extra and unnecessary sugars on top since I’m not a big fan of too much sugar, and the fact that my Mom is a diabetic is an enough reason to hold back on the sugar since she’ll definitely be having a slice or two… Or even the whole cake to herself.

Upside-down Banana Cake Ingredients

PREP TIME 15 MINS | COOKING TIME 55-65 MINS | SERVES 10-12

INGREDIENTS

  • 65g unsalted butter, cut into cubes
  • 2/3 cup brown sugar
  • 2-3 large bananas, 1/3″ rounds
For the cake batter
  • 70g unsalted butter, softened
  • 2 large free range eggs
  • 1 & 3/4 cups plain flour
  • 1 cup overripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/3 cup plain yoghurt
  • 1 & 1/2 tsp baking powder
  • 1 & 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

METHOD

  1. Preheat the oven to 180C (350F or gas mark 4). Grease a 9″ x 2″ round cake pan, or an 8″ x 8″ x 2″ square cake pan. Spread the 2/3 cup of brown sugar on the bottom of the pan and scatter the pieces of cubed butter on top.
  2. Place the pan in the oven for about 5 to 7 minutes until the butter has completely melted. Remove the cake pan from the oven and give the butter and brown sugar a stir, spreading evenly on the bottom. Arrange the sliced bananas to cover the caramel bottom then set aside.
  3. For the batter, add the dry ingredients – plain flour, baking powder, baking soda, baking powder, ground cinnamon, and salt – to a medium sized bowl and stir together until combined. Set aside.
  4. In a large bowl using a handheld electric mixer on medium speed, cream the softened butter granulated sugar together until pale in colour. Add the eggs and vanilla extract, mixing well to combine. Then add in the plain yoghurt and mashed bananas, again mixing well to combine.
  5. Turn the speed of your mixer on low and slowly add the dry ingredients to the wet. Mix just enough to combine.
  6. Pour the batter over bananas, smoothing the top and then place in the oven to bake for 30 minutes at 180C. After half an hour, reduce the heat to 170C (325F or gas mark 3) and bake for additional 25-35 minutes until a toothpick inserted in the centre comes out completely clean.
  7. Once down, remove form the oven and let it cool in the pan completely, or at least until the bottom is barely warm before inverting onto a plate. Use a knife to loosen the edges from the pan then place a plate upside-down on top of the pan, then invert cake.
  8. At this point you can make a caramel sauce to top off the cake and add a handful of toasted, roughly chopped pecans to your dessert/breakfast/snack. Otherwise, enjoy the cake as it is!

Upside-down Banana Cake

Upside-down Banana Cake

BON APPÉTIT

– Ally xx

myTaste.com

Three-ingredient Pancakes

Three-ingredient Pancakes

A very good morning to all! Well, it’s like past 10am here in Sydney (almost 11am probably by the time I get this post up), but probably only just about past midnight in parts of the world, or maybe just a few hours behind/ahead depending where you are really. Anyway, today, I managed to get out of bed by 8am (I usually wake up at 8 but laze around until 9-9:30), maybe because it wasn’t as cold as the previous days that made me just want to snuggle in my thick warm blanket. Who I am kidding? I got out of bed because I was hungry and I wanted to do something about my overripe bananas sitting in the corner of my room. I then remembered a friend of mine posting a photo (probably a month ago or so) on Instagram about his ‘failed’ two-ingredient pancakes – well more like when he tried to flip it, it tore. And it was slightly burnt.

Anyway, so this magical two-ingredient pancake is gluten and dairy free – basically two eggs per large banana. But I decided to put a little twist to my two-ingredient pancake and make it my very own three-ingredient pancake (I’m pretty sure someone out there thought about it already, but who cares). I decided to add a spoonful (or two) of crunchy peanut butter to the mix. YUM. I love peanut butter, especially the crunchy ones. I also added a touch of vanilla and more than I should’ve added, ground cinnamon. I also love me some cinnamon. You can never go overboard with it – I guess?

PREP TIME 5 MINS | COOKING TIME 15-20 MINS SERVES 4 PANCAKES

INGREDIENTS

  • 1 large ripe banana, mashed
  • 2 large free range eggs
  • 2 tbsp crunchy peanut butter
  • Dash of vanilla extract
  • Dash of ground cinnamon
  • Honey & maple syrup blend, to drizzle
  • 1 tbsp vegetable oil

METHOD

  1. Add the peanut butter and eggs in a medium-sized bowl and beat together. Add in the mashed bananas, vanilla extract and cinnamon. Mix until well combined. (Tip: if you are pressed for time, use a blender to mix all the ingredients together).
  2. Heat a small pan (nonstick or cast-iron) over medium heat. Fold a sheet of paper towel in half, and moisten with the vegetable oil and carefully rub the pan with the oiled paper towel. Ladle the batter onto the pan, using the back of the ladle to spread the batter into a round shape. Cook until the surface of the pancake starts to bubble, about 2-3 minutes. Flip carefully with a spatula, and cook until browned on the underside, about 1-2 minutes more (I am actually unsure about the timings so please don’t accurately follow them, I just used my eyes and instincts to tell whether they are cooked through or not).
  3. Continue with more oil and remaining batter (makes about 4 pancakes). Serve warm, with desired toppings.

Three-ingredient Pancakes

BON APPÉTIT

– Ally xx

myTaste.com