CARAMELIZED BANANA COFFEE CAKE
For all those cake lovers, here is the recipe for your favorite caramelized cake. I love all those yummy recipes that call for caramelization. Like so, upside down cakes are my favorite cake recipes which I would love to make for my sweet cravings. This is my second recipe for upside down cake on my blog after pineapple upside down cake without oven recipe. I love ripe plantain recipes to the core. I have shared many recipes with ripe bananas or ripe plantains as well. Especially when plantains combined with caramel, I can't even wait for a day for making this yummy cake. But sadly, I didn't get any ripe plantains on that day. So I made this caramelized cake with Chiquita banana and was a big hit. My kids really enjoyed it well. The yummy rich aroma while baking made my kids irresistible. Here is the recipe showing how to make caramelized bananas cake/easy banana cake recipe/banana upside down cake/brown sugar banana bread/upside down banana cake tasty/chocolate caramel cake recipe/coffee cake recipe/coffee birthday cake/coffee caramel cake recipe/banana coffee cake/
Check this too
INGREDIENTS (1 cup = 250 ml)
Eggs - 2 nos
Sugar - half a cup
Butter - 40 g
Strong Coffee - half a cup, warm
Vanilla essence - 1 tsp
All purpose flour/maida - 1 cup, leveled
Cocoa powder - 2.5 tbsp
Baking powder - 1 tsp
Salt - 2 pinches, to balance the flavor
For banana caramelizing
Banana Chiquita- 2, small, sliced round
Brown sugar or Powdered Jaggery - half a cup
Butter, unsalted - 30 g
Vanilla essence - half tsp
PREPARATION
- Please check the above video showing how to make a caramelized banana coffee cake.
- Preheat the oven to 180 degree C. Grease a square baking pan (or a springform pan ) with butter and dust with flour. Set aside ready.
- Keep the eggs and butter at room temperature (very important while baking).
- First, make the topping of the cake. So let's Caramelize the banana.
- Heat butter over a medium-low flame and when it starts to bubble add the brown sugar or jaggery powder. Whisk continuously until the brown sugar has melted completely. Add the vanilla essence, mix well until it is well incorporated. Remove from heat.
- Pour this sauce into the prepared cake pan and coat the base evenly.
- Arrange the bananas on the top of this caramel mixture closely to each other (each slice must have minimum thickness). You can use ripe plantains instead of Chiquita banana. Caramelized ripe plantains taste best than Caramelized Chiquita. Set aside.
- Now make the cake batter. For that prepare half a cup of strong coffee and set ready. Sieve together All-purpose flour, cocoa powder, baking powder, and salt. Mix to combine and set aside ready.
- In a large bowl, beat the eggs and sugar until light and fluffy with an electric beater.
- Add the softened creamy butter (in a bowl, cream the butter with a spoon before adding to the egg mixture). Again whisk well using the electric beater.
- To this add the hot coffee and vanilla essence. Whisk well.
- To this stir in half of the flour mixture. Fold with a spatula or a spoon(do not use electric beater at this stage). Once done, add the remaining flour mixture. Fold well to combine.
- Pour this batter over the bananas and spread evenly.
- Place it in the preheated oven and bake at 180 degree C for 30 to 40 minutes or until a toothpick inserted comes out clean. (the baking time depends on the oven used. Some bakes cakes at 150 degree C for 30 minutes only).
- Once done, transfer it to a wire rack and let it stay aside for 3 minutes.
- Run a knife around the sides of the cake and gently flip the cake onto a serving plate. Enjoy. It tastes best on the day it is made as the banana looks mushy the next day.
