Within the winter, we regularly flip to the tropics to get our fruit fixes. Bananas are the preferred fruit in America, and so they’re fairly widespread elsewhere, too. I’m proud of oranges, grapefruits, and chocolate (yup, cocoa beans are fruit – nice information for fruit-lovers!) however generally it’s good to toss stuff else within the combine, and I’ll seize a pineapple, some kiwifruits, a number of avocados, or a bunch of bananas, when doing my meals purchasing.
Whereas I used to be ready for my yellow bananas to ripen, a number of days later I got here throughout these pink bananas on the market. I really like pink bananas, which have a extra pronounced taste than yellow bananas, however are arduous to come back by in France, and elsewhere. (They need to be dead-ripe if you use them. The pores and skin will flip fairly darkish once they’re prepared.) So jumped on the bunch once I noticed it, and put these in my fruit bowl to see who would ripen first.
Talking of variations, I’ve a unique sort of Banana Chocolate Chip Upside Down Cake right here on the location (which is low fats), however wished to do a skillet model. I additionally wished to attempt utilizing teff, an entire grain flour that I’ve been involved in experimenting with. It’s fairly distinguished in Africa cooking, because it appears to thrive in tough circumstances (which I typically really feel like I do, too..), but additionally provides a nutty taste to baked items. So once I was at the pure meals retailer to choose up the natural yellow bananas, I grabbed a bag of teff flour, too.
After cooking the butter and brown sugar in my skillet, I organized ripe bananas within the pan, blended up the batter, and baked up this cake. Once I turned it out and minimize myself a wedge of the nice and cozy cake, I discovered that the teff gave the cake a pleasing, nutty taste, though it did make the batter a bit heavier and add some “heft,” which I didn’t thoughts. I added a contact of floor cinnamon to present it a touch of spice, too, however you can use greater than I did. Having a French associate, in case you’re American, means it’s worthwhile to dial again the quantity of cinnamon you may usually use when baking to keep away from the “Trop de cannelle,” if you ask for a second opinion. : )
Whatever the little little bit of cinnamon I caught in there, this cake was an enormous hit. It was a pleasant respite within the winter, and an excellent addition to my fruit dessert repertoire. (I’ve acquired the chocolate ones fairly well-covered.) Nevertheless I’d really feel proud turning one in every of these the other way up truffles out any time of the yr.
Banana Upside Down Cake
Instead of the vanilla bean, you should use 1 teaspoon of vanilla seeds or paste for the bean. For extra on vanilla, take a look at my Vanilla FAQs. Your bananas must be ripe however not mushy-soft. They will sweeten within the caramel. If you wish to pass over the rum, you can substitute it with recent lime juice, or just omit it.
If you do not have a forged iron skillet, this may be made an ordinary 9-inch (23cm) cake pan (not a springform pan, which might leak throughout baking). Make the brown sugar topping in a daily skillet or pan, then pour it right into a cake pan whereas it is nonetheless heat. Minimize and lay the vanilla bean and bananas on prime.
Servings 10 servings
For the banana topping
- 4 tablespoons (55g) butter, salted or unsalted
- 1/2 cup plus 2 tablespoons (110g) packed darkish brown sugar
- 1 vanilla bean, cut up lengthwise and seeds scraped
- 1 tablespoon rum
- 4-5 medium bananas, (about 1 1/4 kilos, 565g, unpeeled)
For the cake
- 1 1/2 cups (175g) all objective flour, or 1 cup (140g) all objective flour plus 6 tablespoons (55g) teff flour
- 1 1/2 teaspoons baking powder, ideally aluminum free
- 3/4 teaspoon salt
- 1/2 teaspoon floor cinnamon
- 8 tablespoons (4 ounces, 115g) unsalted butter, cubed, at room temperature
- 3/4 cup (150g) granulated sugar
- 2 giant eggs, at room temperature
- 1/2 cup (125ml) complete or lowfat milk, at room temperature
- 1 teaspoon vanilla extract
For the topping
To make the topping, warmth the 4 tablespoons (55g) of butter, brown sugar, and seeds from the vanilla bean, in a 10-inch (25cm) forged iron skillet on the stovetop. (Add a sprinkle of salt if utilizing unsalted butter.) Stir till the butter and sugar are liquified and begin to bubble. Take away from warmth and stir within the rum. Add the cut up vanilla bean to the skillet.
Peel the bananas and slice them in half lengthwise, into thirds, and prepare them over the brown sugar topping within the skillet. Preheat the oven to 350ºF (180ºC).
For the cake
To make the cake, whisk collectively the flour(s), baking powder, salt and cinnamon,in a small bowl and put aside.
Within the bowl of a stand mixer fitted with the paddle attachment, or by hand in a medium bowl utilizing a sturdy spatula, beat the butter with the granulated sugar till gentle and fluffy. Add the eggs one after the other, stopping the mixer between the additions and scraping down the perimeters.
On gradual velocity, combine in half of the dry substances, then the milk and vanilla, then the remainder of the dry substances, mixing solely till they’re simply integrated. Don’t overmix. Scrape the batter over the bananas within the skillet and bake the cake for 30 to 35 minutes, till the cake feels finished if you press it within the middle. A toothpick inserted into the middle ought to come out comparatively clear.
Take away the cake from the oven and let stand for 10 minutes. Run a knife across the exterior of the cake to assist it launch from the pan, and switch it out onto a serving platter or cooling rack, sporting oven mitts and taking care to keep away from drips from sizzling caramel. Any caramel bits that will have caught within the pan may be spooned again over the nice and cozy cake.
Storage: The cake will maintain for as much as 4 days, if well-wrapped, at room temperature. I’d not advocate freezing it as the feel of the fruit might change.
Notes: For info on substitutions and swapping out substances, take a look at my posts: Baking substances and substitutions and Gluten-Free baking and substitutions. Verify right here for extra on kinds of French sugar. (These in France can use darkish cassonade or sucre vergeoise.)