This banana upside-down cake recipe is easy, quick but also very original. With its melting texture and deliciously caramelized bananas, it’s hard to resist this gourmet dessert. The principle is the same as for a tarte tatin: the fruit is placed in the bottom of the mould, a caramel is made and the dough is covered. After a short passage in the oven, all you have to do is unmold this upside-down cake and then enjoy!
*INGREDIENTS: 8 PEOPLE.
+For the cake
°180g flour
°120g brown sugar
°3 eggs
°125g butter
°4 bananas
°1 packet of baking powder
°1 C. rum
°50 g walnuts
°the juice of a lemon
+For the caramel
°150g caster sugar
°2 tbsp. water
1.Sift the flour, baking powder and brown sugar into a bowl. Mix. Add the eggs and mix until you obtain a smooth and homogeneous paste.
2.Melt the butter in the microwave or in a saucepan. Add it to the preparation. Finish by incorporating the rum and crushed walnuts. Mix well then set aside in the fridge for the rest of the preparation.
3.Cut the bananas into slices and arrange them in the bottom of a lightly buttered mold. Cover the slices with lemon juice so that they do not darken.
4Make the caramel. To do this, pour the powdered sugar and water into a saucepan. Heat over high heat while stirring. When the caramel is golden brown, remove the pan from the heat. Pour it over the banana slices. Cover with cake batter.
5.Bake for 30 minutes (oven preheated to 180°C). Check the baking of the cake with a knife blade: it should come out clean and dry. Let the cake cool before turning it out on a plate.
